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Lamb Chops with Pesto and Pomegranate Sauce

Lamb Chops with Pesto and Pomegranate Sauce

These lamb rib chops are seared to a caramelized crust, slathered with herbaceous pesto, and finished with a tangy-sweet pomegranate-balsamic glaze. Ready in about 25 minutes, this quick grilled main is ideal for a weeknight dinner or an impressive dinner party centerpiece.
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Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes

Equipment

  • small saucepan
  • cast iron grill pan

Ingredients

  • 8 small lamb rib chops
  • 4 tbsp pesto sauce
  • 1 tbsp olive oil
  • salt optional
  • 1/2 cup pomegranate juice
  • 1/8 cup balsamic vinegar

Instructions

  1. Combine 1/2 cup pomegranate juice and 1/8 cup balsamic vinegar in a small saucepan and bring to a boil. Reduce heat to low and simmer until the liquid reduces significantly and the sauce begins to thicken, about 10-15 minutes; the sauce is ready when it coats and sticks to a metal spoon.
  2. While the sauce is cooking, mix 4 tbsp pesto sauce with 1 tbsp olive oil, then spread the pesto mixture on both sides of the 8 small lamb rib chops.
  3. When the sauce has reduced, turn off the heat and set it aside to cool; it will thicken further as it cools.
  4. Heat a cast iron grill pan over high heat until very hot. Place the lamb chops on the pan and sear for 2-3 minutes on the first side; flip and sear an additional 3 minutes for medium to medium-well, or 4 minutes for well-done.
  5. Transfer the lamb chops to a serving platter and sprinkle with the pomegranate sauce.

Notes

Notes
POMEGRANATE JUICE
To make a ½ cup of fresh pomegranate juice, just smash the seeds of 1 small pomegranate with potato masher and pour through a strainer-sifter.
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