The simple mint-cilantro pesto marries well with lamb, while the pomegranate-balsamic reduction adds the perfect balance to finish off the dish. This entree is easy to prepare and sure to impress.
—MELANIE STEVENSON READING, PA
PREP: 40 MIN. • COOK: 20 MIN. • MAKES: 8 SERVINGS
2 cups pomegranate juice
1 cup balsamic vinegar
PESTO
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
8 garlic cloves, peeled
1 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
LAMB
8 double-cut lamb rib chops (2 inches thick and 4 ounces each)
1 tablespoon olive oil
1. In a large saucepan, bring the pomegranate juice and vinegar to a boil over medium heat; cook until reduced to 1/2 cup.
2. Meanwhile, for pesto, place the mint, cilantro, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream.
3. Coat chops with pesto. In a large ovenproof skillet, brown lamb in oil on all sides.
4. Bake, uncovered, at 450° in oven for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Drizzle with pomegranate sauce.
PER SERVING 2 lamb chops with 1 tablespoon sauce equals 238 cal., 13 g fat (3 g sat. fat), 45 mg chol., 352 mg sodium, 15 g carb., trace fiber, 15 g pro. Diabetic Exchanges: 2 lean meat, 1 1/2 fat, 1 starch.