Lamb Chops with Crispy Shallots and Pomegranate Sauce

Directions

1Pre-heat oven to 450° F.

2Coat lamb in oil and spices. Let marinate at room temperature at least 30 minutes and up to 1 hour.

3Place an oven-safe frying pan on your cooktop and coat with a small amount of high heat cooking oil.

4Heat the pan over high heat until the oil just begins to smoke. Carefully add the lamb chops to the hot oil and sear on one side until well browned, about 2 minutes. Flip the chops and sear the other side until well browned, this side will take about 1 minute to fully brown.

5Transfer the entire pan, with the lamb chops inside, into the preheated oven.

6Roast the lamb chops to until they reach your desired level of doneness - 125° F for rare, 130° F for medium rare, 140° F for medium or 155° F for medium well when measured with your meat thermometer. Cooking times will vary depending on your desired level of doneness, but medium rare double-thick lamb rib chops should take about 5 to 6 minutes to finish in the oven.

Meanwhile, make the crispy shallots

1In a small pan, heat oil and sauté shallots for 5 - 10 minutes, stirring often, until crispy but not burnt.

Make the sauce

1In a small pot, pomegranate juice, balsamic vinegar, honey, apple cider vinegar, and stir. Bring to a boil then reduce heat and whisk in the cornstarch. Let simmer for 5 - 6 minutes until the sauce thickens and coats the back of a spoon.

2Top lamb with crispy shallots and sauce and serve immediately with sides of choice like Mashed Potatoes, cauliflower mash or roasted veggies.

Note

1To make your own pomegranate juice: blend 1 cup of pomegranate seeds.