Seared Lamb Chops

SEARED CITRUS LAMB CHOPS WITH CRANBERRY POMEGRANATE DIPPING SAUCE

Prep Time: 30 min. | Cook Time: 30 min

Lamb Chops Marinade: Overnight

Do you have left over cranberries? Leftover cranberry sauce? Or, do you need to liven up your current stale cranberry sauce recipe?

I know most people are used to the jiggly canned glob of cranberry on holiday tables, but this one is worth it, and it’s a very good dipper for these lamb chops.

You’ll need a braiser to cook these in, with a knob that is temperature safe. You know I have to have my Le Creuset for this one.

If you’re looking to spice up the menu for Christmas or a party in December, or just a personal, intimate dinner, I always like to make lamb chops. I usually slow cook them, but this one’s quicker, and it’s absolutely delicious. It’s even perfect for a weeknight dinner if you’re in the mood for lamb.

For presentation, I like to sprinkle a handful of pomegranate seeds over the lamb after it’s cooked.

SEARED CITRUS LAMB CHOPS WITH CRANBERRY POMEGRANATE DIPPING SAUCE RECIPE

Ingredients

Cranberry Pomegranate Sauce

• 2 cups cranberries

• 1 cup granulated sugar

• 1/2 cup brown sugar

• juice of an orange and lemon

• 1/2 an orange, peeled and chopped

• 1 pomegranate, peeled, 3/4’s of it’s seeds, the rest for topping the lamb chops

Lamb Chop Marinade

• juice of a lemon

• 4 tablespoons olive oil

• 2 teaspoons minced garlic

• 1/4 cup juice of an orange

• 1 teaspoon red pepper flakes

• 2 tablespoons honey

• 1 teaspoon fresh chopped rosemary and thyme

• 1/2 teaspoon cayenne pepper

• 1/8 cup pomegranate seeds

• 4-6 lamb chops

Instructions

Begin by preparing the marinade in a large gallon ziplock bag and placing the lamb chops in bag, preferably overnight. If not, at least 4 hours before cooking.

To make the cranberry sauce ahead of time, put all the sauce ingredients in a pot, in that order. Bring to a boil, then simmer for 30 minutes. Use a blender, or a hand blender to smooth or make the consistency you like. Set aside.

Set oven to 450°F.

Use a braiser pan, or a cast iron skillet to sear the lamb chops on medium-high heat or flame on the stove. Sear the lamb chops for 4-5 minutes on each side, to get that browning sear.

When oven is ready, Place that skillet or braiser in the oven, without a cover, 8 minutes on each side, or until done as you like.

Serve with cranberry pomegranate sauce immediately.