Lamb Chops with fresh Pomegranate sauce

Cooking time:     30 minutes
Serves:                 4

What you need

8 John Penny lamb chops
375g potatoes peeled and cut into chunks
knob of butter
1tsp olive oil
½ small onion, finely chopped
2 sprigs rosemary
50ml red wine
2tsp balsamic vinegar
1tsp clear honey
100 ml lamb stock
½ fresh pomegranate

How to cook

Cook the potatoes in boiling water.

Melt the butter and oil in a pan then fry the lamb for 6 minutes, turning halfway to brown both sides. Remove from the pan and keep warm.

Add the onion and rosemary to the same frying pan and stir-fry for 3-5 minutes, then pour in the wine. Allow the liquid to reduce by half before adding the balsamic vinegar, honey and stock until the sauce has thickened

Cut the pomegranate in half horizontally. Hold one half over the pan, cut side down, and firmly tap the skin with a spoon to release the seeds and juice. Simmer for a further 3-4 minutes.

Drain and mash the potato, season then serve with the chops and sauce.

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