Mains

POM Wonderful-Glazed Lamb Chops on White Beans

The POM Wonderful pomegranates complement the rosemary and garlic on these lovely lamb chops.

Serves 4.
Prep Time: 10 minutes.
Cooking Time: 35 minutes.

Ingredients

• Juice from 2 large POM Wonderful pomegranates*
• 1 cup chopped Saladette® truss tomatoes
• 8 lamb chops, 2.5cm thick
• 1 1/2 tbsp olive oil
• 1 tbsp fresh rosemary
• 1 clove garlic, chopped
• Salt and pepper to taste
• 1 clove garlic, crushed
• 425g white navy beans or cannelloni beans, cooked
• 2 tsp dried basil
• 1/4 cup arils from 1 large POM Wonderful pomegranate, for garnish

Cooking Instructions

• Prepare garnish - Score 1 fresh pomegranate and place in a bowl of water.
• Break open the pomegranate under water to free the arils (seed sacs).
• The arils will sink to the bottom of the bowl and the membrane will float to the top.
• Sieve and put the arils in a separate bowl.
• Reserve 1/4 cup of the arils from fruit and set aside.
• (Refrigerate or freeze remaining arils for another use.)
• Prepare fresh pomegranate juice.*
• In a large skillet, heat 1 tbsp oil.
• Add lamb chops, rosemary, chopped garlic, salt and pepper.
• Brown very quickly on high heat turning once, about 10 minutes.
• Remove chops from the pan; cover and keep warm.
• Add pomegranate juice to pan and reduce by one third.
• Return lamb chops to the pan and turn over to glaze.
• Hold and keep hot until serving.
• In a separate pan add 1 tsp oil and crushed garlic, stir until aromatic.
• Add chopped, drained tomatoes and cook over medium heat, stirring constantly until all juices have reduced, about 5 minutes.
• Add beans and basil; cook over medium low heat until juice has thickened, about 15 to 20 minutes.
• Serve 1/2 cup beans with lamb chops on top and sprinkle with arils and more chopped basil.

*For 1 cup of juice, cut 2-3 large POM Wonderful pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.