4 SERVINGS 5 MINUTE PREP TIME 30 MINUTE COOK TIME
4 Cedar Springs or Shepherd’s Pride, Lamb chops (loin, rib, sirloin or shoulder)
1 medium clove garlic, minced
2 tablespoons extra virgin olive oil
1/4 cup red onion, minced
1/2 cup red wine*
1/4 cup brown sugar
1-1/2 cups pomegranate juice
1/2 cup chicken stock
2 tablespoons fresh tarragon, chopped
1 tablespoon cornstarch
Salt and pepper, to taste
1. In a medium saucepan, over medium heat, cook garlic in oil for 1 to 2 minutes; do not brown. Add onion; cook another 5 minutes until onion is translucent.
2. Add the wine and deglaze the pan; simmer until liquid has reduced by 1/3. Add brown sugar, pomegranate juice, chicken stock and tarragon; simmer 5 minutes to blend flavors.
3. Thicken sauce by mixing 1 tablespoon cornstarch with 2 tablespoons water and whisking into simmering mixture. Add salt and pepper to taste.
4. Cook times will vary depending on thickness of chops. For 1-inch chops, broil, grill or pan-fry chops over medium heat for approximately 4 to 6 minutes per side or until desired doneness. Spoon warmed sauce over chops.
*Alcohol-free red cooking wine is available at most grocery or liquor stores.
Recipe provided by the American Lamb Board