When I saw that the One Ingredient Challenge's ingredient this month was the pomegranate, I decided I had to enter, as I've never actually eaten pomegranate, let alone cooked with it! I think I was always slightly put off by the fact that the part you eat is the seeds, whereas with most other fruits I leave the seeds, but I love the way they look and I know you can use pomegranate in both sweet and savoury recipes - so I decided to make one of each.
I knew pomegranate paired well with lamb (I remember for instance a Nigella recipe of a shredded lamb salad with pomegranate) so I bought a couple of lamb chops and browsed online until I found a few recipes which I could adapt.
I started off mixing a couple of tablespoons of oil with some ground cumin, chilli flakes and salt
Spread over the lamb chops and leave to marinate (I only left them about half an hour but if you're organised enough to prepare this in advance I think it would work well marinaded overnight).
Cook the lamb in the oven for 15-20 minutes. Then cut the pomegranate in half. Doesn't it look Christmassy?
I simply squeezed the juice and seeds over the lamb and topped with fresh mint
Dinner!
I am sending this to the One Ingredient Challenge where the ingredient this month is pomegranate, hosted by Laura of How to Cook Good Food.
Pomegranates are in season at the moment so I am also sending this to Simple and In Season, hosted by Ren of Fabulicious Food.
What a fantastic idea this is! I often marinate lamb in cumin & chilli when I am BBqueing , it smells delicious. I agree it is good to marinate overnight but not essential. I still think the flavour comes through even after a short while.
ReplyDeleteIt is great that you have tried pomegranates and I hope you wlll carry on enjoying them in both sweet & savoury dishes. They add a lovely crunch I think!
Thanks for entering into One Ingredient :)x
we love pomegranites,and we are having lamb chops tonight.-wish i had thought of doing this recipe.
ReplyDeleteI've got a spare pomegranate you can have! I bought two but only used half a one for this recipe and am planning to use the other half in a dessert tonight, so have got one I don't need. If it hasn't gotten too ripe you can have it this weekend!
DeleteWhat an absolute stunner of a recipe Caroline, and I am a big lover if pomegranate with meat, and recently made a tagine of beef with them. Your lamb looks absolutely lovely! Karen
ReplyDeleteLovely recipe Caroline, very much in keeping with Simple and in Season. Thank you so much for entering - love the fresh pomegranate sauce x
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