| ||8 || small or 4 large lamb rib chops or tenderloin (about 2½ pounds) |
| ||3 || Tbsp. unsalted or low-sodium mustard |
| ||1 || tsp. black or salt-free seasoned pepper |
| ||2 || Tbsp. olive oil |
| ||1 || head garlic (about 14 cloves), chopped coarsely |
| ||½ || cup pomegranate molasses |
| ||2 || Tbsp. red wine |
- Brush one side of the lamb chops with half of the mustard, then sprinkle with half of the pepper.
- In a 12-inch skillet over medium-high heat, heat the olive oil until it shimmers. Place the chops in the skillet, mustard-and-pepper side down. Brush the tops with the reserved mustard and sprinkle with the reserved pepper.
- Cook the chops until they’re nicely browned, about 8 minutes. Reduce heat to medium. Flip the chops over and cook them until they are done to your taste (125 degrees for rare). Remove the chops and place on a plate or platter.
- Add the chopped garlic to the skillet and cook it, scraping up the browned bits on the bottom, until the cloves are softened and fragrant, about 2 minutes.
- Stir in the pomegranate molasses to the pan, scraping the bottom as you go, until it bubbles and froths.
- Stir in the red wine, then turn the heat to high until the sauce thickens, 2-4 minutes. Spoon the sauce over the chops and serve.
Pomegranate molasses is available in Middle Eastern specialty food stores or online, or you can make your own.
The low-salt life