*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
What a delicious recipe! My husband, kids and I loved this lamb. Very tasty and so juicy. I highly recommend this recipe for those who like Moroccan style stews and lamb. I didn't have lamb chops only shoulder. I followed the recipe and pulled the lamb meat with a fork. This is now a family favorite!
We've made this a few times, and its excellent. We've used different cuts of lamb, from shoulder, to leg and they have all worked excellently. We've also done this recipe once in the slow-cooker/crockpot and with a longer cooking time, it comes out super tender!
This was great. The pomegranate juice inspired me to take a cue from Persian cuisine, so when preparing the braising sauce I (as the boss of my sauce) added cloves, a pinch of dried ginger and some Turkish pomegranate syrup. At the end, when making the reduction I added some more spices and salt to taste and splashed in some Merlot before boiling it down. I had thought the meat needed to be in just one layer in the oven, but it cooked down so much I wished that I had cooked more. @Chef John, you should start experimenting with pomegranate syrup!
This is my "go-to" special occasion recipe. All guests are always amazed and well fed! I serve with Moroccan Couscous recipe from All Recipe app for a complete meal. Well worth the time waiting for it cook!
Wow! The only thing I would do differently is start earlier because we were drooling all over the kitchen waiting for this dish to be done! I used an entire head of garlic (why not?) I used fresh juiced poms (lucky me - just happened to have them) and i forgot all about the honey at the end again because we were so impatient. I thickened the sauce with a tiny bit of cornstarch (also because of impatience) and forgot all about the pumpkin seeds too. Next time and there will be a next time I'll try the details. But for now there is not one tiny scrap left. The mint and the rosemary with the pomegranate was a magical and aromatic combo. I served it with a side of couscous and yellow lentils roasted yukon golds with dill and tabouli salad - not bad for a school night;-)
This was a fantastic recipe -- very rich and flavorful with an appealing complement of flavors. The presentation was equally wonderful. I must offer my compliments on the recipe instructions as well. Very clearly concisely written super easy to follow and accurate to the minute to the letter. Thanks so much for sharing this!