Jul 10, 2011

Pomegranate Glazed Lamb Chops with Cauliflower Puree

Try Making these Delicous Lamb Chops at Home.  They are super Tasty and look beautiful when plated.

4 Lamb Chops
1 Clove Garlic
1 Sprig Rosemary
1 Cup Pomegranate Juice (POM Brand is best)
1 Tbl Olive Oil
Salt and Pepper to taste

Pomegranate Glaze
2 TBL Pomegranate Molasses
½ Cup of Pomegranate Juice (POM brand)
2 TBL Honey
1 tsp Chilli Flakes
1 tsp Mustard Seed
1 TBL Finely Chopped Mint
Salt and Pepper

Cauliflower Puree
Head of Cauliflower
½ Cup of Double Cream
½ Cup of Stock
2 TBL Butter
1 tsp Cumin Powder
Pinch of Paprika
Salt and pepper to taste

Pomegranate Seeds (for Garnish)
Mint Threads (for Garnish)

Place Chops in a shallow dish and drizzle with the Olive Oil Salt and Pepper. Next add the Crushed garlic clove, Pomegranate Juice and Rosemary Sprig. Let the meat marinate up to an hour or over night. 

Make the Glaze Next, in a small sauce pan add all the ingredients, bring to a boil , reduce heat and simmer for a few minutes until 1/2 the liquid has evaporated and desired consistency. 

For the Cauliflower Puree, wash and chop a head of cauliflower. Add to a medium size sauce pan with enough water to cover add some salt and bring to a boil (about 4-5 minutes). Now strain the cauliflower and transfer to a food Processor and blend until smooth. Now add the Butter to the Saucepan and transfer the Cauliflower puree back to the pan. Add the Double cream and Stock if necessary to thin out the texture of the cauliflower. Add the remaining ingredients (cumin and paprika) and salt and pepper to taste. Set Aside.

Now heat a Medium size Grill Pan or Grill to a High Temperature. Add some Butter and Olive Oil to the pan and then add the Lamp Chops. Sear quickly on both sides (about 1-2 minutes). Reduce the heat to medium and baste with the pomegranate glaze. Cook for a few minutes on each side until desired temperature is achieved. 3-4 minutes for medium. Cook 6-7 minutes for well done (cooking time is for medium sized pieces, if using smaller pieces reduce the cooking time by 1-2 minutes). Remove from heat and allow the chops to rest on a paper towel to absorb any access grease or oil. 

Plating: With a Large Spoon or Ice Cream Scooper, place the Cauliflower Puree in the Center of a Dinner Plate. Top the Puree with the Lamb Chops, drizzle with Pomegranate Glaze, and top with Pomegranate Seeds and Mint. ENJOY!!!!

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