Herbed Lamb Chops With Pomegranate Reduction
|Lamb rib chops||24 Ounce, trimmed|
|Black pepper||1⁄2 Teaspoon|
|Thyme||1⁄2 Teaspoon, chopped|
|Pomegranate juice||3⁄4 Cup (12 tbs)|
|Dijon mustard||1 Teaspoon|
|Shallots||2 Tablespoon, minced|
|Bottled minced garlic||1 Teaspoon|
|Chives||1 Tablespoon, chopped|
Coat a foil-lined baking sheet with cooking spray.
Place lamb on prepared pan.
Sprinkle lamb evenly with 1/2 teaspoon pepper, 1/2 teaspoon salt, and thyme.
Broil 5 minutes on each side.
Combine juice, mustard, and honey in a small bowl.
Heat a small saucepan over medium-high heat.
Coat pan with cooking spray.
Add shallots and garlic to pan; saute 1 minute.
Stir in juice mixture; bring to a boil.
Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes).
Combine cornstarch and 1 teaspoon water in a small bowl; stir until smooth.
Add cornstarch mixture to pan; bring to a boil.
Cook 1 minute, stirring constantly.
Remove from heat; stir in chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Serve with lamb.