Lamb Chops With Pomegranate Red-Wine Sauce

1. 1

   Liberally season the lamb chops with salt and pepper on both sides. Heat the olive oil in a 12-inch saute pan over medium-high heat until very hot. Sear the chops in two batches, until well browned on both sides, about 2 minutes per side for medium rare, 3 minutes per side for medium. Keep the chops warm on a platter covered with foil. Pour off and discard all but about 1 or 2 Tbs. fat from the pan.

2. 2

   Add the shallot to the pan and cook, stirring constantly, until browned, 1 to 2 minutes. Add the pomegranate juice, wine, chicken broth, vinegar, thyme, and honey and cook, stirring, until the liquid is reduced by half, 3 to 5 minutes. Reduce the heat to medium low and swirl in the butter until it melts. Taste and adjust the seasoning with salt and pepper.

3. 3

   Transfer the chops to dinner plates and serve with the sauce.

4. 4

   Serving Suggestions

5. 5

   Serve with mashed potatoes and haricots verts.

6. 6

   nutrition information (per serving):

7. 7

   Size : based on four servings; Calories (kcal): 460; Fat (g): 26; Fat Calories (kcal): 240; Saturated Fat (g): 9; Protein (g): 42; Monounsaturated Fat (g): 13; Carbohydrates (g): 10; Polyunsaturated Fat (g): 2; Sodium (mg): 410; Cholesterol (mg): 145; Fiber (g): 0;

* Per serving · 4 servings · Values may vary.