Pistachio Crusted Lamb Chops with Pomegranate Glaze

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Spring 2015

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Welcome Spring! Check out our latest collection of recipes, including seasonal cherries, baseball eats and delicious lamb.

 

Pistachio Crusted Lamb Chops with Pomegranate Glaze

Pistachio Crusted Lamb Chops with Pomegranate Glaze
Ingredients
Pomegranate Wine Glaze:
1 cup pomegranate juice
1/2 cup fruity red wine (such as Zinfandel)
1 tbsp. honey

Pistachio Lamb:
3/4 cup roasted, salted pistachio kernels
6 tbsp. panko breadcrumbs
1½ tbsp. fresh thyme leaves, plus additional for garnish
3/4 tsp. sea salt
Freshly ground pepper to taste
1½ tbsp. extra virgin olive oil
1 tbsp. honey
4 Shepherd's Pride lamb rib or loin chops
Directions

Prep: 20 minutes, Cook: about 35 minutes, Serves: 2 

1. Preheat oven to 425°F and line a small baking sheet with foil lightly coated with oil. 

2. Place juice, wine and honey in a small saucepan. Cook over medium heat for 20 minutes or until mixture is reduced to about 1/3 cup, swirling pan frequently. Reduce heat towards the end, being careful not to burn mixture.*

3. Chop pistachios in a small food processor. Add breadcrumbs, thyme and salt; process again until nuts are fairly finely chopped. Stir together oil and honey in a small bowl. Brush over both sides of lamb and coat liberally with pistachio mixture, pressing into
the surface.

4. Place on baking sheet and roast for 6 minutes. Turn and roast for 5 to 7 minutes more for medium. Serve with warm glaze and sprinkle with additional thyme, if you like. Recipe may be doubled.

*It’s easy to scorch glaze as it cooks down. Prepare glaze first and keep warm, then prepare lamb.

Nutritional Information:
768 calories, 38 g protein, 40 g total fat (7 g sat.), 58 g carbohydrate, 5 g fiber, 37 g sugar, 82 mg cholesterol, 1181 mg sodium, 20 points

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