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
Instructions
Preheat the oven to 300 degrees F (150 degrees C) and season lamb chops with salt and pepper. Brown the meat in vegetable oil in a Dutch oven over high heat for about 8 minutes, then set aside. Lower the heat to medium and sauté onions for 3 minutes before stirring in garlic for 30 seconds. Deglaze the pot with pomegranate juice, add balsamic vinegar, and bring to a boil. Incorporate mint, rosemary, and red pepper flakes, boiling until the liquid reduces by half (about 10 minutes). Return the lamb to the pot, cover, and roast in the oven for 2 hours until tender. Move the lamb to a plate and boil the sauce on the stovetop for 5 minutes to reduce by a third, skimming off any fat. Stir in honey and final seasonings, then return the lamb to the pot. Serve garnished with pomegranate seeds, sliced mint, and pumpkin seeds.
Nutrition
Total Fat 34g 44%, Saturated Fat 14g 69%, Cholesterol 135mg 45%, Sodium 190mg 8%, Total Carbohydrate 23g 8%, Dietary Fiber 1g 3%, Total Sugars 18g, Protein 35g, Vitamin C 4mg 21%, Calcium 46mg 4%, Iron 3mg 16%, Potassium 540mg 11%
