Established in 1956
WILLIAMS-SONOMA
START FRESH 18
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strainer
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ramekin
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pairing knife
OPEN KITCHEN GATHER. COOK. EAT. REPEAT.
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Pomegranate-Glazed Lamb Chops INGREDIENTS 8 lamb rib chops, frenched Salt and freshly ground pepper, to taste 2 tsp. minced fresh rosemary Extra-virgin olive oil for drizzling
1 2
1 cup fresh orange juice 1/2 cup pomegranate juice 1 Tbs. pomegranate molasses Seeds from 1 pomegranate 1 Tbs. honey
3
1/2 tsp. red pepper flakes
4
PREPARE Sprinkle the lamb chops with salt, pepper and the rosemary. Drizzle with olive oil and let stand at room temperature for 30 to 60 minutes.
MAKE GLAZE In a saucepan over high heat, combine the orange juice, pomegranate juice, molasses, pomegranate seeds, honey and red pepper flakes and bring to a boil. Reduce the heat to medium and cook until thickened to a syrupy consistency, 20 to 25 minutes.
COOK THE LAMB Place the lamb chops on the grill or in the grill pan and cook until well browned, 3 to 4 minutes. Turn the chops over and brush with the pomegranate glaze from one of the bowls. Continue cooking until the chops are tender.
SHARE Transfer the chops to a platter, drizzle with the glaze from the second bowl and season with pepper. Serve immediately.
“Food is our common ground, a universal experience.� JAMES BEARD
The act of dining is an event to excite all senses. Our philosophy is to create a celebration to turn acquaintances into friends and friends into family.
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http://www.williams-sonoma.com/recipe