Ingredients

The following ingredients have 4 Servings
  • 8 small lamb rib chops
  • 4 tbsp pesto sauce
  • 1 tbsp olive oil
  • salt (optional)
  • 1/2 cup pomegranate juice
  • 1/8 cup balsamic vinegar

Instruction

  • Add pomegranate juice and balsamic vinegar to a small saucepan and bring to a boil. Reduce the heat to low and keep cooking the sauce until it evaporates a lot and starts to thicken (about 10-15 minutes). You will know that the sauce is ready when you touch the sauce with a metal spoon and it sticks to the spoon.
  • While the sauce is cooking, combine pesto sauce with olive oil. Spread the pesto on both sides of the lamb chops.
  • The sauce should be ready by now. Turn off the heat and set it aside to cool down. It will thicken more, once cooled.
  • Heat up a cast iron grill pan on high heat. When the grill pan gets hot, place the lamb chops on the pan and sear for about 2-3 minutes. Flip them over and sear for 3 more minutes for medium or medium-well and for 4 minutes for well-done.
  • Transfer the lamb chops onto a serving platter and sprinkle with pomegranate sauce.