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Bruce Aidells' Turkish Pomegranate-Glazed Lamb Shoulder Chops and Carrots

Bruce Aidells' Turkish Pomegranate-Glazed Lamb Shoulder Chops and Carrots
  • Category

    Mains

  • Cusine

    American

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.