Lamb Chops with Crispy Shallots and Pomegranate Sauce
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 1x
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
- Pre-heat broiler on high.
- Coat lamb in oil and spices.
- Place on a lined baking sheet and broil on high for 5-6 minutes on each side. Set aside.
- 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.
- 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.
- 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.