Lamb cutlets with wine sauce

Submitted by enr on 01 Jun 2009
12 lamb chops
salt, pepper
2 tbsp olive oil
1/4 cup finely chopped onion
1/2 cup pomegranate juice, fresh or canned
1/3 cup dry red wine
1/4 cup chicken broth
1 and 1/2 tbsp balsamic vinegar
1 tbsp finely chopped fresh thyme
1 tsp honey
2 tbsp butter, chilled, cut into small cubes
Lamb cutlets with wine sauce
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Sprinkle washed and well dried chops with salt and pepper. Heat olive oil in a strong deep pan. Fry chops parts until golden brown on both sides (about 2 minutes per side for medium raw, 3 minutes for medium roast). Remove, place on platter and keep warm. Pour excess fat from the pan (leave about 1 tbsp). Add the chopped onions in the pan and stew and stir until light golden for about 1-2 minutes. Add pomegranate juice, wine, chicken broth, balsamic vinegar, thyme, honey and cook, stirring until the liquid is reduced in volume by half. Reduce the temperature of the heat and add the butter and stir until melted and fully assume. Season sauce to taste with salt and pepper. Transfer the lamb chops to serving plates and serve with the sauce.
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01 Jun 2009


As I put seasoning and rosemary. Lamb and rosemary your podhozhdot many ...

That sounds quite tasty! At the first opportunity to try it, but I will add a little spice!