Rosemary Mustard and Pomegranate Molasses Lamb Shoulder
Ingredients For Pomegranate Molasses
4 cups pomegranate juice
½ cup white sugar
1 tablespoon honey
¼ cup freshly squeezed lemon juice
Ingredients For Shoulder Lamb Chops
1 pound shoulder lamb chops
1 tablespoon fresh rosemary
½ cup pomegranate molasses
1 tablespoon Dijon mustard
1 tablespoon vodka
pinch of ground cinnamon
pinch of salt and pepper
pomegranate seeds for garnish (optional)
Directions For Pomegranate Molasses
Place the pomegranate juice, sugar, honey, and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
Directions For Shoulder Lamb Chops
Add all ingredients into a Ziploc bag. Massage the meat to integrate all of the items together. Marinate 2 to 3 hours.
Broil for about 10 to 12 minutes for medium. Adjust the time for your desired doneness. Let the meat rest for 5 to 10 minutes. Plate and drizzle with some of the pomegranate molasses and sprinkle pomegranate seeds over the chops.
Pairs Well With
Pomegranate molasses can be difficult to find in the stores. Fortunately, it’s easy to make and is delicious in a variety of dishes and beverages. So it’s good to keep a batch in the refrigerator for marinades, pancakes, desserts, and cocktails.
The tangy, sweet, acidity of the juice creates a pleasant contrast to the beefy richness of the lamb. Rosemary lends a wonderful pine, floral fragrance and the cinnamon and vodka add that, ‘hmm what is that flavor’ kind of reaction.