Lamb Chops with Pomegranate, Cucumber, and Mint Salsa

Title:
Lamb Chops with Pomegranate, Cucumber, and Mint Salsa

Yield:
1 Servings

Categories:
Cooking




Ingredients:





     4    Garlic cloves


     4    3/4-inch-thick lamb chops (8


          -to 10 ounces each); (up to


          -1-inch)


     2 ts Minced fresh rosemary leaves


     2 ts Chopped fresh mint leaves


     3 tb Olive oil





---------------------------------FOR
SALSA---------------------------------


   1/2 c  Pine nuts


     1    English cucumber


     2 tb Mint jelly


     2 tb White-wine vinegar


     1 tb Olive oil


          Seeds from 1 large


          -pomegranate


     2 tb Chopped fresh mint leaves


   1/2 ts Minced garlic





 Mince garlic. Pat lamb chops dry. In a small bowl stir together garlic,


 rosemary, mint, and 1 tablespoon oil. Rub mixture onto lamb and season with


 salt and pepper. In a heavy non-stick skillet, heat 2 tablespoons oil over


 moderate heat until hot but not smoking and cook lamb chops 3 to 5 minutes


 on each side for medium-rare meat. Transfer lamb chops to a plate.


 


 Make salsa:


 


 Toast pine nuts in a dry skillet over moderate heat until golden. Seed


 cucumber and cut into 1/4-inch dice. In a bowl whisk together jelly,


 vinegar, and oil until jelly is broken up into tiny pieces and add


 remaining salsa ingredients, tossing. Season salsa with salt and pepper.


 (Do not make salsa ahead or it will become watery.)


 


 Top lamb with some salsa and serve remaining salsa on the side.


 


 Yield: 4 servings


 


 Notes: Recipe courtesy of Gourmet Magazine


 


 Recipe by: Cooking live Show #9017


 


 Posted to MC-Recipe Digest V1 #968 by "Angele and Jon Freeman"


 
on Dec 19, 1997