Lamb chops with pomegranate sauce recipe

13 ratings Rate
  • Serves 2
  • 5 mins to prepare and 30 mins to cook
  • 1000 calories / serving
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Cook the potatoes in boiling water. Melt the butter and oil in a pan then fry the lamb for 6 minutes, turning halfway to brown both side. Remove from the pan and keep warm.

Add the onion and rosemary to the same frying pan and stir-fry for 3-5 minutes, then pour in the wine. Allow the liquid to reduce by half before adding the balsamic vinegar, honey and stock until the sauce has thickened

Cut the pomegranate in half horizontally. Hold one half over the pan, cut side down, and firmly tap the skin with a spoon to release the seeds and juice. Simmer for a further 3-4 minutes. Drain and mash the potato, season then serve with the chops and sauce.

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  • Ingredients

  • 375g potatoes peeled and cut into chunks
  • knob of butter
  • 1tsp olive oil
  • 4 lamb chops
  • ½ small onion, finely chopped
  • 2 sprigs rosemary
  • 50ml red wine
  • 2tsp balsamic vinegar
  • 1tsp clear honey
  • 100ml lamb stock
  • ½ fresh pomegranate
  • Energy 4140kj 1000kcal 50%
  • Fat 77g 110%
  • Saturates 38g 190%
  • Sugars 8g 9%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 39.9g Protein 33.9g Fibre 3.6g


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