Pomegranate-glazed lamb chops with rosemary applesauce

Time 45 minutes
Yields Serves 8 to 10
Pomegranate-glazed lamb chops with rosemary applesauce

Lightly salt the lamb chops and arrange them in a deep baking dish. Stir together the pomegranate juice and the vinegar. Reserve one-fourth cup of the mixture and pour the remaining 2 cups over the chops. Cover tightly with plastic wrap and refrigerate until ready to serve, at least 2 hours. Turn once to make sure the chops are evenly marinated.


In a covered medium saucepan, cook the apples, water, sugar, the reserved pomegranate-vinegar mixture and one-half teaspoon salt over medium-low heat until the apples are soft, 20 to 25 minutes (removing the lid the last 5 minutes to let the liquid evaporate if the apples are very juicy). Roughly mash the apples with a wooden spoon or a potato masher to make a thick, chunky sauce. Stir in the pomegranate seeds and rosemary and keep warm.


Heat a grill pan over medium-high heat. Pat the chops dry with a paper towel and cook them to medium, about 7 minutes per side.


Mound the applesauce in the center of a serving platter. When the chops are done, arrange them bone-side up leaning against the applesauce. Serve immediately.

This will look nicer if you “French” the lamb chops first. Simply remove the meat and gristle attached to the rib bone, and scrape away any cartilage.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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