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Mint-Pesto Lamb Chops

Mint-Pesto Lamb Chops
I adore the taste and richness of lamb. But it takes bold flavors to complement the lamb, and this recipe definitely does that. The simple mint-cilantro pesto marries well with the lamb flavor, while the pomegranate-balsamic reduction adds the perfect balance to finish off the dish. This easy-to-prepare entree is delicious and gourmet, and is sure to impress.—Melanie Stevenson, Reading, Penns
8 ServingsPrep: 40 min. Cook: 20 min.

Ingredients

  • 2 cups pomegranate juice
  • 1 cup balsamic vinegar
  • PESTO:
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 8 garlic cloves, peeled
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup olive oil
  • LAMB:
  • 8 double-cut lamb rib chops (2 inches thick and 4 ounces each)
  • 1 tablespoon olive oil

Directions

  • In a large saucepan, bring pomegranate juice and vinegar to a boil
  • over medium heat; cook until reduced to 1/2 cup.
  • Meanwhile, for pesto, place the mint, cilantro, garlic, salt and
  • pepper in a small food processor; cover and pulse until chopped.
  • While processing, gradually add oil in a steady stream.
  • Coat chops with pesto. In a large ovenproof skillet, brown lamb in
  • oil on all sides.
  • Bake, uncovered, at 450° oven for 15-20 minutes or until meat
  • reaches desired doneness (for medium-rare, a meat thermometer should
© Taste of Home 2013

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Mint-Pesto Lamb Chops (continued)

Directions (continued)

  • read 145°; medium, 160°; well-done, 170°). Drizzle with
  • pomegranate sauce. Yield: 8 servings.
Nutrition Facts: 2 lamb chops with 1 tablespoon sauce equals 238 calories, 13 g fat (3 g saturated fat), 45 mg cholesterol, 352 mg sodium, 15 g carbohydrate, trace fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 starch.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013