• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pomegranate Lamb

  • Recipe Submitted by on

Category: Lamb/Sheep, Meat

 Ingredients List

  • : Marinade and lamb:
  • : Salt and pepper -- to taste
  • 8 lamb rib chops -- totally
  • : trimmed
  • 1 TB rosemary leaves
  • 4 TB pomegranate molasses
  • 4 Cloves garlic -- thinly
  • : sliced
  • 2 bay leaves -- broken
  • 1/3 c virgin olive oil
  • : Garnish: fresh pomegranate
  • : seeds -- optional
  • : Pomegranate Au jus:
  • 1/2 plus 1/2 tablespoon butter
  • 1 TB olive oil
  • 4 shallots -- peeled and
  • : chopped
  • : fine
  • 4 Cloves garlic -- peeled and
  • : chopped
  • : fine
  • 1 c pomegranate juice
  • 2 TB red wine vinegar
  • 3 c rich lamb or chicken stock
  • Rub the lamb chops with the salt, pepper and rosemary leaves evenly.
  • Combine all of the remaining ingredients in non-reactive dish. Add the
  • chops and turn over in the mixture a few times. Cover and refrigerate up to
  • four hours ahead of time.
  • Heat a medium sized saucepan on medium heat. Add 1/2 tablespoon of butter
  • and the olive oil. When the butter melts add the shallots and garlic. Allow
  • to cook until lightly cooked, (about 3 minutes), stirring frequently so
  • that the garlic doesn't burn. Now add the pomegranate juice and vinegar.
  • Reduce by half. Add the stock and reduce, skimming as necessary until the
  • sauce will coat the back of a spoon, (about 15 minutes). Remove from the
  • heat and strain the sauce through a fine meshed strainer. Reserve in a
  • small saucepan while you cook the chops.
  • Heat a grill or grill pan to fairly high heat.
  • Remove the lamb from the marinade and reason them with a touch of salt and
  • pepper. Grill about four minutes on each side.
  • Reheat the pomegranate Au jus. When is it just under a boil, whisk in the
  • remaining butter. Divide the sauce between the four plates and center the
  • chops on the sauce. Serve.
  • Yield: 4 servings
  • Posted to MM-Recipes Digest V4 #1 by Administrator_at_INFOMAIL__G@inf.com
  • on Mar 04, 97


Recipe via Meal-Master (tm) v8.05

Title: Pomegranate Salad
Categories: Fruit, Salads
Yield: 1 Servings

6 lg Pomegranates
2 md Delicious apples; peeled and
1/2 c Walnuts or pecans; chopped
1 c Whipping cream
1 tb Powdered sugar
1 ts Vanilla
1 tb Salad dressing (optional)

Remove seeds from pomegranates. Add apples and nuts. Add powdered sugar and
vanilla to the whipping cream. Whip cream until thick. Fold in salad
dressing and then into salad.

NOTES : I have to guess on the amount of the whipping cream. Make sure
that enough is used in the salad to coat the fruit completely. Sometimes my
mother would put in about a tablespoon of salad dressing as wellmore like
the original Dixie Salad recipe.

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