Rosemary Mustard and Pomegranate Molasses Lamb Shoulder
Why I Love This Recipe
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.
Ingredients You'll Need
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.