Pomegranate-Glazed Lamb Chops With Rosemary Applesauce - 18g Carbs, 2g Fiber
24 lamb rib chops, gently pounded to an equal thickness if necessary
salt to taste
2 cups pomegranate juice
1/4 cup balsamic vinegar
2 pounds apples, peeled, cored, diced, medium)
1/4 cup water
1 teaspoon sugar
6 tablespoons pomegranate seeds
1 1/2 teaspoons minced rosemary
Lightly salt the lamb chops and arrange them in a deep baking dish. Stir together the pomegranate juice and the vinegar. Reserve one-fourth cup of the mixture and pour the remaining 2 cups over the chops. Cover tightly with plastic wrap and refrigerate until ready to serve, at least 2 hours. Turn once to make sure the chops are evenly marinated.
In a covered medium saucepan, cook the apples, water, sugar, the reserved pomegranate-vinegar mixture and one-half teaspoon salt over medium-low heat until the apples are soft, 20 to 25 minutes (removing the lid the last 5 minutes to let the liquid evaporate if the apples are very juicy). Roughly mash the apples with a wooden spoon or a potato masher to make a thick, chunky sauce. Stir in the pomegranate seeds and rosemary and keep warm.
Heat a grill pan over medium-high heat. Pat the chops dry with a paper
towel and cook them to medium, about 7 minutes per side.
Mound the applesauce in the center of a serving platter. When the chops are done, arrange them bone-side up leaning against the applesauce. Serve immediately.
Makes 8 to 10 servings.
Calories 308, Fat 11 g, Carbs 18 g, Sodium 210 mg, Fiber 2 g.
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