RETURNING SOON

Diane's Pan Seared Lamb Chops with Cucumber Yogurt and Pomegranate Syrup

DIANEAud
Tender Lamb Chop Hors D'oeuvres
skill level
Easy
time
1-30min
servings
2 to 4
cost
$
Contributed by :
A taste of Baby Lamp Chops, Cucumber Yogurt, Saffron Reduction, and Pomegranate Syrup.
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ingredients
  • For the Yogurt:
  • 1/4 Seedless Cucumber (grated)
  • 1/4 White Onion (grated)
  • 1/2 Garlic clove (grated)
  • 1 cup Greek Yogurt (strained)
  • 1/4 cup Mint (chopped)
  • 1/2 Seedless Cucumber (diced)
  • 3/4 teaspoon Salt
  • 1/4 teaspoon ground Black Pepper
  • For the Saffron Reduction:
  • 2 cups White Vinegar
  • 1 teaspoon Saffron Threads
  • 1/2 cup Sugar
  • 1/4 cup Olive Oil
  • For the Pomegranate Syrup:
  • 2 cups Pomegranate Juice
  • 2 tablespoons Chicken Stock Concentrate
  • 1 tablespoon Salt
  • 1 teaspoon Paprika
  • For the Lamb:
  • 4 baby Lamb Chops
  • 1/2 teaspoon ground Cumin
  • 1 teaspoon Garlic (minced)
  • 1 teaspoon Salt
  • 2 tablespoons Olive Oil
  • 2 tablespoons White Balsamic Vinegar
  • 1 teaspoon sweet Paprika
  • 3 tablespoons Olive Oil (for searing)
  • For Plating:
  • 3 Green Onions (julienned)
  • 5 Black Mission Figs 
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/4 Seedless Cucumber (grated)
    1/4 White Onion (grated) 
    1/2 Garlic clove (grated) 
    1 cup Greek Yogurt (strained)
    1/4 cup Mint (chopped) 
    1/2 Seedless Cucumber (diced) 
    3/4 teaspoon Salt
    1/4 teaspoon ground Black Pepper
    For the Yogurt: Take the grated cucumber, onion and garlic and press through a fine strainer to extract all the juice, reserve. Mix the yogurt, mint, diced cucumber, and just enough juice to loosen the yogurt, and season with salt and pepper. Set aside.
  • 2
    2 cups White Vinegar
    1 teaspoon Saffron Threads
    1/2 cup Sugar
    1/4 cup Olive Oil
    For the Saffron Reduction: Place all the ingredients except the oil in a non reactive sauce pan, bring to a simmer and reduce by 90%, it should resemble a syrup. Remove from heat and whisk in the oil.
  • 3
    2 cups Pomegranate Juice
    2 tablespoons Chicken Stock Concentrate
    1 tablespoon Salt
    1 teaspoon Paprika
    For the Pomegranate Syrup: Place the pomegranate juice in a small sauce pan and reduce by 60%. Add the chicken stock and salt and paprika and reduce by 20% more. It should be a syrupy consistency; reserve.
  • 4
    4 baby Lamb Chops
    1/2 teaspoon ground Cumin
    1 teaspoon Garlic (minced)
    1 teaspoon Salt
    2 tablespoons Olive Oil
    2 tablespoons White Balsamic Vinegar
    1 teaspoon sweet Paprika
    3 tablespoons Olive Oil (for searing)
    For the Lamb: Place the lamb chops, and all the spices, vinegar and oil in a mixing bowl. Allow to marinate for at least 30 minutes, or overnight. In a medium skillet over high heat, add 3 tablespoons olive oil and allow to get hot. Add the lamb and sear until the desired temperature.
  • 5
    3 Green Onions (julienned)
    5 Black Mission Figs
    For Plating: Place a small amount of the yogurt in the center of a plate, top with lamb chops. Dress the green onions in the saffron reduction, and place on top of the lamb chops. Drizzle with pomegranate syrup and scatter figs around the plate.