Lamb Braised in Pomegranate

Chef John braises lamb chops in pomegranate juice in this beautiful dish. Serve on polenta, potatoes, or rice.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 30 mins
• Total Time: 2 hr 45 mins
• Calories: 546 Calories

Ingredients

• 1 pinch salt
• 1 tablespoon vegetable oil
• 4 cloves garlic, sliced
• 1 onion, sliced
• 1 tablespoon pumpkin seeds
• 1 tablespoon honey, or more to taste
• salt and freshly ground pepper to taste
• 3 pounds lamb shoulder blade chops
• 2 cups pomegranate juice
• 8 fresh mint leaves
• 2 tablespoons pomegranate seeds
• 1 tablespoon sliced fresh mint leaves
• 0.25 teaspoon dried rosemary
• 0.25 teaspoon red pepper flakes
• 0.33333334326744 cup aged balsamic vinegar

Recipe Instructions

Step 1

Preheat the oven to 300 degrees F (150 degrees C).

Step 2

Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.

Step 3

Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.

Step 4

Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.

Step 5

Generously season lamb chops with salt and black pepper.

Step 6

Stir mint leaves, rosemary, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to the Dutch oven, spoon pomegranate mixture over lamb, and cover.

Step 7

Cook in the preheated oven until lamb is fork tender, about 2 hours.

Step 8

Transfer lamb to a plate and set the Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.

Step 9

Stir in honey and season with salt and black pepper. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.