1. Recipes

How to Make Lamb Braised in Pomegranate - A Step-by-Step Guide

When it comes to cooking a delicious and impressive meal, few things are as satisfying as a beautifully braised lamb dish. Add in the unique and tangy flavor of pomegranate, and you have a show-stopping main course that's perfect for any special occasion or dinner party. This recipe for Lamb Braised in Pomegranate is sure to become a new favorite in your repertoire, as it combines tender, succulent lamb with the rich, sweet-tart flavor of pomegranate juice.

Braising is a cooking metho...

Read more

Ingredients

  • 3 pounds lamb shoulder blade chops
  • salt and freshly ground pepper to taste
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 1 pinch salt
  • 4 cloves garlic, sliced
  • 2 cups pomegranate juice
  • ⅓ cup aged balsamic vinegar
  • 8 fresh mint leaves
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon honey, or more to taste
  • 2 tablespoons pomegranate seeds
  • 1 tablespoon sliced fresh mint leaves
  • 1 tablespoon pumpkin seeds

Information

  • Prep Time: 15 mins
  • Cook Time: 2 hrs 30 mins
  • Total Time: 2 hrs 45 mins
  • Servings: 6

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Generously season lamb chops with salt and black pepper.
  • 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.
  • 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.
  • 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.
  • 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.
  • Cook in the preheated oven until lamb is fork tender, about 2 hours.
  • 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.
  • 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.

    • Nutrition

    546 cal.

    • Total Fat: 34g
    • Saturated Fat: 14g
    • Cholesterol: 135mg
    • Sodium: 190mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 1g
    • Total Sugars: 18g
    • Protein: 35g
    • Vitamin C: 4mg
    • Calcium: 46mg
    • Iron: 3mg
    • Potassium: 540mg

    Categories

    Lamb recipes
    Braised recipes
    Pomegranate recipes