Baby lamb Loin Chops with Spinach and Pomegranate Seeds

 

Baby lamb Loin Chops with Spinach and Pomegranate Seeds
746 kcal

(0)

Difficulty:moderate
Preparation:10 min
Ready in:140 min
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
746
37%
Protein
76 g
152%
Fat
33 g
41%
Added Sugar
9 g
10%
Carbohydrates
45 g
17%
Roughage
16 g
-
Saturates
11 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

For lamb
⅓ cupsOrange juice
⅓ cupsRed wine
¼ cupsunsweetened pomegranate concentrate
4 tablespoonshoney
2 tablespoonsolive oil
2 clovesgarlic thinly sliced
1 teaspoondried oregano
16baby lamb chops (loin)
1 cupPomegranate seed
3 tablespoonsfresh mint chopped
2 teaspoonsfresh lemon juice
For spinach
16 cupsfresh Spinach
4 cupswater a pinch of salt

Directions

1 Whisk orange juice, wine, pomegranate concentrate, two tablespoons of honey, oil, garlic and oregano in a bowl. Arrange lamb in a 9" x 13" baking dish; pour marinade over lamb. Cover; chill 1 to 2 hours, turning once.
2 Combine pomegranate seeds, mint, lemon juice, and remaining 2 tablespoon honey in a bowl. Mix well and chill. Heat a grill to medium-high heat. Remove lamb from dish, pat dry with paper towels and grill to desired doneness (3 minutes per side for medium-rare). Allow to sit 1 to 2 minutes.
3 For Spinach:
4 Wash and rinse fresh spinach, trim stems. Boil water, add salt, wait until water is a bubbling boil, add fresh spinach and cook for 3 minutes or until wilted, drain immediately.
5 Serve topped with pomegranate mixture and steamed spinach on the side.
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