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Costco Connection  |  December 

FOR YOUR TABLE
lamb chops

Recipe and photo courtesy of Ilan Dagan

Lamb Chops with Pomegranate Arils, Figs and Green Vegetables

MARINADE
  • 500 mL (2 cups) pomegranate juice
  • 500 mL (2 cups) red wine
  • 6 garlic cloves, chopped
  • 125 mL (½ cup) vegetable oil
  • 6 thyme sprigs
  • 2 rosemary sprigs

  • 1.5 kg (3 lbs) lamb loin or saddle chops
  • 250 mL (1 cup) small white mushrooms
  • 3 portobello mushrooms, cut in ¼, stems removed
  • 5 shallots, halved
  • 8 garlic cloves, halved
  • Sea salt, to taste
  • Black peppercorns, to taste

    • GREEN VEGETABLES
  • 1.5 kg (3 lbs) mixed green vegetables (asparagus, broccoli tenders, French green beans)
  • 45 to 60 mL (3 to 4 Tbsp) olive oil
  • Sea salt, to taste
  • Black pepper, to taste

  • 6 figs, halved
  • 30 mL (2 Tbsp) brown sugar
  • 400 mL (12/3 cups) pomegranate arils

Prepare the marinade: Mix all the marinade ingredients in a bowl. Refrigerate ½ the marinade in a sealed container.

Pour ½ the marinade over the lamb in a non-corrosive dish. Cover and refrigerate for at least 4 hours or overnight, turning the lamb over at least once.

Heat the oven to 180 C (350 F). Line a large dish with parchment paper. Add the mushrooms, shallots and garlic. Top with the reserved marinade not used on the lamb and 250 mL (1 cup) hot water. Add salt and peppercorns and mix well. Add the lamb, discarding the remaining marinade, and season with salt and peppercorns. Cover the lamb with parchment paper, then seal the dish with foil. Roast for 1½ to 2 hours, or until the meat is very tender and almost falls off the bone. Remove from the oven. Carefully transfer the marinade liquid to a pot. Cover the lamb and vegetables to keep warm and set aside. Cook the marinade over medium-high until reduced by ½, about 10 minutes.

Prepare the vegetables: Bring a large pot of salted water to a boil. Prepare an ice water bowl big enough to hold the vegetables. Add the green vegetables to the pot and cook in batches for 2 to 3 minutes, or until crisp-tender. When done, transfer the vegetables immediately to the ice water. Allow vegetables to cool and transfer to a paper towel-lined tray. Season with olive oil, sea salt and pepper and set aside.

Heat the oven to 220 C (425 F). Uncover the lamb and glaze with the reduced marinade. Add the green vegetables, top with figs and sprinkle with sugar. Roast uncovered for 10 to 15 minutes, or until the meat has a nice crust and the figs are caramelized. Top with pomegranate arils before serving. Makes 6 to 8 servings.