Searing the lamb before roasting ensures beautiful browning and added depth of flavor. The pomegranate molasses in the sauce imparts a fruity-tart note that's wonderful with the meat.
1.Preheat oven to 425 degrees. Season lamb with salt and pepper. Heat oil over high heat in a large ovenproof skillet, and sear lamb, fat side down, until dark brown, about 6 minutes.
2.Remove lamb from skillet, and discard fat. Return lamb, seared side up, to pan, and roast in oven until a thermometer inserted in center reaches 130 degrees, 15 to 17 minutes. Let lamb rest on a cutting board, loosely tented with foil.
3.Pour out excess fat from skillet, and place over medium-high heat. Add wine, and simmer, stirring and scraping up browned bits, until reduced by two-thirds, about 2 minutes. Whisk in stock, mustard, and molasses, and simmer until thickened, about 8 minutes. Carve lamb into individual chops, and serve with sauce.
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Serving Size: 1 Serving (480g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 644 | ||
Calories from Fat: 390 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.4g | 58 % | |
Saturated Fat 19.3g | 96 % | |
Monounsaturated Fat 18.5g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 155mg | 48 % | |
Sodium 588.2mg | 20 % | |
Potassium 964.7mg | 25 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 11.8g | ||
Protein 46.8g | 67 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 644
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