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Pomegranate-glazed lamb chops with rosemary applesauce

Pomegranate-glazed lamb chops with rosemary applesauce
Ricardo DeAratanha / Los Angeles Times

We tend to talk about seasons as if the year were a house with four separate rooms. You walk through a connecting door and slam it shut behind you. The reality is subtler, closer to a meandering hallway with no ... Read more

Total time: 45 minutes, plus 2 hours marinating time | Serves 8 to 10
  • 24 lamb rib chops, gently pounded to an equal thickness if necessary
  • Salt
  • 2 cups pomegranate juice
  • 1/4 cup balsamic vinegar
  • 2 pounds apples, peeled, cored and diced (about 4 medium)
  • 1/4 cup water
  • 1 teaspoon sugar
  • 6 tablespoons pomegranate seeds
  • 1 1/2 teaspoons minced rosemary

Step 1Lightly salt the lamb chops and arrange them in a deep baking dish. Stir together the pomegranate juice and the vinegar. Reserve one-fourth cup of the mixture and pour the remaining 2 cups over the chops. Cover tightly with plastic wrap and refrigerate until ready to serve, at least 2 hours. Turn once to make sure the chops are evenly marinated.

Step 2In a covered medium saucepan, cook the apples, water, sugar, the reserved pomegranate-vinegar mixture and one-half teaspoon salt over medium-low heat until the apples are soft, 20 to 25 minutes (removing the lid the last 5 minutes to let the liquid evaporate if the apples are very juicy). Roughly mash the apples with a wooden spoon or a potato masher to make a thick, chunky sauce. Stir in the pomegranate seeds and rosemary and keep warm.

Step 3Heat a grill pan over medium-high heat. Pat the chops dry with a paper towel and cook them to medium, about 7 minutes per side.

Step 4Mound the applesauce in the center of a serving platter. When the chops are done, arrange them bone-side up leaning against the applesauce. Serve immediately.

Note: This will look nicer if you "French" the lamb chops first. Simply remove the meat and gristle attached to the rib bone, and scrape away any cartilage.


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