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Lamb Chops with Crispy Shallots and Pomegranate Sauce

Lamb Chops with Crispy Shallots and Pomegranate Sauce

5 from 1 reviews

Ingredients

Scale

Lamb Chops:

  • Rack of lamb, cut individually (8 pieces)
  • 1 tablespoon oil
  • 1 1/2 tablespoon fresh rosemary leaves
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Crispy Shallots:

  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, minced

Pomegranate Sauce:

  • 1 tablespoon balsamic vinegar
  • 1 teaspoon apple cider vinegar
  • 2 teaspoon honey
  • 1/2 cup pomegranate juice (about 1 cup of pomegranate seeds blended- put at least 1 teaspoon of pomegranates aside for garnish if making your own juice)
  • 1 teaspoon arrowroot

Instructions

  1. Pre-heat broiler on high.
  2. Coat lamb in oil and spices.
  3. Place on a lined baking sheet and broil on high for 5-6 minutes on each side. Set aside.
  4. Meanwhile, make the crispy shallots: In a small pan, heat oil and sauté shallots for 5-10 minutes, stirring often, until crispy but not burnt.
  5. Make the sauce: In a small pot, pomegranate juice, balsamic vinegar, honey, apple cider vinegar, and stir. Bring to a boil then reduce heat and whisk in the arrowroot. Let simmer for 5-6 minutes until the sauce thickens and coats the back of a spoon.
  6. Top lamb with crispy shallots and sauce and serve immediately with sides of choice like Mashed Potatoes, cauliflower mash or roasted veggies.

Notes

For Whole30, omit the sauce.

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