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Homemade LAMB CHOPS WITH PESTO AND POMEGRANATE SAUCE photo

LAMB CHOPS WITH PESTO AND POMEGRANATE SAUCE

Impress your guests with these succulent lamb chops topped with vibrant pesto and sweet-tart pomegranate sauce!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 small lamb rib chops Tender and flavorful
  • 4 tablespoons pesto sauce Store-bought or homemade
  • 1 tablespoon olive oil For searing
  • to taste Salt Optional
  • ½ cup pomegranate juice Provides sweetness and tang
  • ½ cup balsamic vinegar Adds depth

Equipment

  • Skillet or Grill Pan
  • Meat Thermometer
  • Small Saucepan
  • Basting brush
  • Serving Platter

Method
 

Instructions
  1. Begin by taking the lamb chops out of the refrigerator and letting them come to room temperature for about 30 minutes. Pat them dry with a paper towel, then season lightly with salt if you desire.
  2. Using a basting brush, generously coat both sides of the lamb chops with pesto sauce.
  3. In a skillet or grill pan, heat the olive oil over medium-high heat until shimmering. Sear the lamb chops for about 3-4 minutes on each side for medium-rare.
  4. While the lamb is cooking, combine the pomegranate juice and balsamic vinegar in a small saucepan. Simmer and reduce the heat for about 10-15 minutes until it thickens slightly.
  5. Transfer the lamb chops to a serving platter and let them rest for about 5 minutes.
  6. Drizzle the reduced pomegranate sauce over the lamb chops before serving.

Notes

  • Prepare the lamb chops and apply pesto a day in advance for convenience.
  • Use a meat thermometer to check for doneness (145°F for medium-rare).
  • Leftovers can be stored in an airtight container for up to 3 days.