Bruce Aidells' Turkish Pomegranate-Glazed Lamb Shoulder Chops and Carrots
Category
Mains
Cusine
American
What do you need?
How to make?
Ingredients
4 lamb shoulder chops, about 1 inch thick
2 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons pomegranate molasses
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
6 carrots, peeled and cut into 3 inch pieces
2 tablespoons chopped fresh parsley
Directions
Cut each chop into 2 pieces by cutting between the flat side of the blade bone and the meat. Combine all the rub ingredients in a small bowl. Sprinkle the rub over the chops. Let sit for at least 30 minutes at room temperature, or wrap in plastic wrap and refrigerate overnight.
