Lamb Chops with Roasted Root Vegetables and Red Wine-Pomegranate Pan Sauce Recipe

Name: Lamb Chops with Roasted Root Vegetables and Red Wine-Pomegranate Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium turnip, peeled and cut into 1/2-inch wedges; 1 large Yukon Gold potato, peeled and cut into 1/2-inch wedges; 1 small onion, halved and cut into 1/2-inch wedges; 2 thyme sprigs; 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 8 lamb rib chops, frenched (1 1/2 pounds); 1 small shallot, minced; 1/2 cup dry red wine; 1/3 cup low-sodium chicken broth; 1 1/2 teaspoons pomegranate molasses; 1/2 teaspoon honey; 1 tablespoon unsalted butter

Servings: persons

1 medium turnip, peeled and cut into 1/2-inch wedges
1 large Yukon Gold potato, peeled and cut into 1/2-inch wedges
1 small onion, halved and cut into 1/2-inch wedges
2 thyme sprigs
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
8 lamb rib chops, frenched (1 1/2 pounds)
1 small shallot, minced
1/2 cup dry red wine
1/3 cup low-sodium chicken broth
1 1/2 teaspoons pomegranate molasses
1/2 teaspoon honey
1 tablespoon unsalted butter

1
Preheat the oven to 400.
2
In a medium roasting pan, toss the turnip, potato, onion and thyme sprigs with 1 tablespoon of the olive oil.
3
Season with salt and pepper.
4
Roast for 45 minutes, until the vegetables are tender and browned.
5
Fifteen minutes before the vegetables are done, heat the remaining 2 tablespoons of olive oil in a very large skillet.
6
Season the lamb chops with salt and pepper and cook over moderately high heat, turning once, until browned, about 7 minutes for medium-rare.
7
Transfer the lamb chops to a plate.
8
Pour off all but 1 tablespoon of the oil from the pan.
9
Add the shallot and cook over moderate heat until tender, about 1 minute.
10
Add the wine and simmer until reduced by half, scraping up the browned bits from the bottom of the pan, about 3 minutes.
11
Add the chicken broth and simmer until the sauce coats a spoon, about 3 minutes longer.
12
Remove from the heat and whisk in the pomegranate molasses, honey and butter.
13
Season the sauce with salt and pepper.
14
Transfer the lamb chops and the vegetables to plates.
15
Spoon the sauce over the lamb chops and serve.

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium turnip, peeled and cut into 1/2-inch wedges, 1 large Yukon Gold potato, peeled and cut into 1/2-inch wedges, 1 small onion, halved and cut into 1/2-inch wedges, 2 thyme sprigs, and more.

Yes, Lamb Chops with Roasted Root Vegetables and Red Wine-Pomegranate Pan Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Chops with Roasted Root Vegetables and Red Wine-Pomegranate Pan Sauce

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