How long has it been since my last Ruby Tuesday post? I think more than half a year! After receiving my prize for Mary the Teach’s blogoversary contest I had to hurriedly leave for the Philippines so I wasn’t able to post about it.The circumstances which led me home has kept me down for quite sometime and I know, it should’t be getting in to me, but it did badly. Anyhoo, coming back I am posting a Restaurant City inspired dish, lamb with pomegranate. I had always wanted to try the dishes in that game and here’s my first! (P.S. Restaurant City is my favorite facebook game!)
Ingredients: (this is the original recipe but I downsized for 2 servings)
* 4-5 pieces lamb chops
*2/3 cup pomegranate juice (from two large pomegranates, or bottled juice)
* 3 cloves garlic, minced
* 2-3 tablespoons olive oil
* 1/4 cup water
* 1/4 cup dry red wine
* 1 teaspoon cornstarch
* 1 teaspoon dried basil
* 1/2 teaspoon crushed dried thyme
* 1/2 teaspoon salt
* 2 teaspoons molasses
Directions (lamb)
1. Heat the oil in a pan.
2. Season the lamb chops with salt and pepper (I added some basil and thyme).
3. Add the lamb chops to the pan and cook until they reach the desired doneness, about 5 minutes per side to get a thick chop to medium rare.
4. Set the lamb aside.
Directions (sauce):
1. Preheat broiler or grill and oil rack of a broiler pan or prepare grill as necessary.
2. Put olive oil in a medium saucepan and heat until hot.
3. Sauté garlic in hot oil for 1 minute, stirring frequently.
4. Stir in the pomegranate juice, wine, water, cornstarch, herbs and molasses.
5. Bring mixture to boil then reduce heat and simmer 5 minutes.
6. Pour mixture into a sauceboat.
Pour the sauce over the lamb.
How do you seed a pomegranate by the way? One is to make few cuts on the peel of a fresh pomegranate and place it in a bowl of water. Break open the pomegranate underwater to free the arils. The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. To get fresh juice, cut 2 large pomegranates in half and juice them with a citrus reamer or a juicer. Pour mixture through a cheesecloth-lined strainer or sieve or watch this video.
Let me thank Mary, the Teach again for last time, I got the package, thank you very much! Also, I’m so sorry for being late.I missed this meme by the way. Have a nice week ahead!
Such a lovely meal! The meat is savory, so a tart pomegranate sauce heightens the taste of the lamb. Beautiful and tasty, too!
I love lamb. It’s so tasty and one can cook it almost anyway; it will always taste moist and delicious. Thyme and basil are good companions for lamb. I’ve never tried with pomegranate, that’s still a rare fruit by us. 5 times as costly as ordinary fruits.
Maybe I should give it a try.
Your pictures always look so thorough worked and inviting.
Ever thought about making a cookery book?
i’m not so fond of lamb but i’m willing to try this one.:p
That looks sumptuous. We love pomegranite juice and we miss it.
Valentine’s Boxes
It sounds delicious!!
Happy Ruby Tuesday!
oh my now this made me more hungry!
u may view mine here
It looks fabulous. What a gorgeous set of photos. Thanks for sharing.
Blessings.