Cooking Therapy

This is a specialty recipe that I made as dinner for my 26th birthday! I hope you enjoy cooking and eating this as much as I did. Bon appetit!

For the lamb chops

Lamb Chops with a Red Wine and Pomegranate Reduction and Garlic, Butter, Rosemary Potatoes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Course: Dinner

Ingredients Method

Ingredients

  

• 4 lamb chops
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon oregano

For the potatoes

• Prep Time: 5 minutes
• Cook Time: 10 Minutes

Ingredients

• 5 redskin potatoes cut into quarters
• 3 sprigs rosemary
• 2 cloves garlic minced
• 2 tablespoons butter

For the sauce

• Prep Time: 5 minutes
• Cook Time: 20 minutes

Ingredients

• 1 tablespoon olive oil
• ¼ cup minced shallots
• ½ cup red wine
• 1/3 cup beef stock
• ¼ cup pomegranate juice
• 2 tablespoons butter
• 1 teaspoon honey

Method

 

1. Prep the sauce first as it takes longer to cook.
2. Coat a sauce pan with the olive oil
3. Over a medium-high heat, cook the shallots until they become translucent
4. Then add the red wine, the beef stock, and the pomegranate juice and cook until it begins reducing
5. Stir in the butter and stir and cook until it reduces.
6. Stir in the honey
7. While the sauce is reducing let’s shift our focus to the meat and potatoes
8. In a pan add the two tablespoons of butter over a medium-low heat, and add the potatoes and garlic
9. As the potatoes are being cooked, add the sprigs of rosemary and cover and continue cooking over a medium-low heat
10. While the potatoes are cooking and the sauce is reducing, start seasoning the lamb with the salt, pepper, and oregano
11. Coat a large pan with olive oil over a medium heat
12. Add the lamb chops and cook 5 minutes on each side
13. The food should be getting ready at the same time
14. Plate the lamb chops, adding the potatoes on the side, and drizzle the sauce over the lamb