Pomegranate-glazed lamb chops with rosemary applesauce
Pomegranate molasses has a deep, cooked flavor, tart and sweet at the same time. But it can be hard to find if you don’t live near a Middle Eastern market. I find that spiking commercial pomegranate juice with a bit of balsamic vinegar makes a nice alternative. It’s a little lighter and less sticky than the molasses, but in some ways that makes it even better. Save a little of the marinade to flavor the applesauce. Mix in some minced rosemary -- just a bit, it quickly overpowers -- and then garnish it with pomegranate seeds.
This will look nicer if you “French” the lamb chops first. Simply remove the meat and gristle attached to the rib bone, and scrape away any cartilage.
From the story: Celebrating Fall
Lightly salt the lamb chops and arrange them in a deep baking dish. Stir together the pomegranate juice and the vinegar. Reserve one-fourth cup of the mixture and pour the remaining 2 cups over the chops. Cover tightly with plastic wrap and refrigerate until ready to serve, at least 2 hours. Turn once to make sure the chops are evenly marinated.
In a covered medium saucepan, cook the apples, water, sugar, the reserved pomegranate-vinegar mixture and one-half teaspoon salt over medium-low heat until the apples are soft, 20 to 25 minutes (removing the lid the last 5 minutes to let the liquid evaporate if the apples are very juicy). Roughly mash the apples with a wooden spoon or a potato masher to make a thick, chunky sauce. Stir in the pomegranate seeds and rosemary and keep warm.
Heat a grill pan over medium-high heat. Pat the chops dry with a paper towel and cook them to medium, about 7 minutes per side.
Mound the applesauce in the center of a serving platter. When the chops are done, arrange them bone-side up leaning against the applesauce. Serve immediately.
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