Lamb Braised in Pomegranate

Lamb Braised in Pomegranate
prep: 15 minutes
cook: 150 minutes
serving: 6

Nutrition Facts

each serving
KCal 546
Carbs 23g
fiber 1g
Protein 35g
Fat 34g
Saturates 14g
Sugars 18g
Salt 0.19g
Fruit/Veg Portion -

Ingredients

all 15 types
  1. 3 pounds lamb shoulder blade chops
  2. salt and freshly ground pepper to taste
  3. 1 tablespoon vegetable oil
  4. 1 onion, sliced
  5. 1 pinch salt
  6. 4 cloves garlic, sliced
  7. 2 cups pomegranate juice
  8. ⅓ cup aged balsamic vinegar
  9. 8 fresh mint leaves
  10. ¼ teaspoon dried rosemary
  11. ¼ teaspoon red pepper flakes
  12. 1 tablespoon honey, or more to taste
  13. 2 tablespoons pomegranate seeds
  14. 1 tablespoon sliced fresh mint leaves
  15. 1 tablespoon pumpkin seeds

Directions

9 steps in total
Step 1

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

Step 2

Generously season lamb chops with salt and black pepper.

Step 3

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 4

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 5

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 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.

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