Rosemary Lamb Loin Chops with Pomegranate Glaze
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INGREDIENTS
4 Lamb Loin Chops (approximately 1 ½ inches thick)
2 Tbsp. Butter
1 Tbsp. Patricia and Paul’s Rosemary Olive Oil
2 Sprigs of Fresh rosemary plug more to garnish
1/4 Cup of Patricia and Paul’s Pomegranate Balsamic Vinegar
1/4 Tsp. Sugar
Kosher Salt and freshly ground black pepper to taste
2 Tbsp. Pomegranate seeds, to garnish
Flaky Sea Salt to finish
INSTRUCTIONS
1. Preheat oven to 350 degrees. (NOTE: times above include rest time.)
2. Dry the lamb chops with paper towel and season with salt and pepper on all sides.
3. Heat a cast iron skillet over medium-high heat. Add the butter, olive oil and two springs of rosemary. When butter is melted and the pan is really hot, add the lamb chops. Sear until really brown, and flip over to sear the other size. Then, put the chops on the other sides (about two minutes on every side), until golden all around.
4. Place the pan in the oven and roast for about 15 minutes until cooked through, basting with the butter-olive oil-rosemary flavored liquid every five minutes.
5. Meanwhile, heat the balsamic vinegar and sugar on the stove until reduced by half and you have a thick, syrupy consistency. Keep warm over very low heat.
6. Remove the chops from the oven, baste one more time and move to a cutting board to rest for 5 minutes.
7. Serve the chops on a platter drizzled with the balsamic glaze and sprinkled with the flaky salt. Scatter the pomegranate seeds over the chops and garnish the plate with a rosemary sprig or two. Dig in!