Pomegranate Glaze for Lamb

Lamb is a big component of the Patagonian diet as the lamb from there is wonderful.  I tasted some of the best lamb I’d ever had in B.A.’s Puerto Madero section on the river at a restaurant called “Happening”.  They serve a lot of items straight out of a wood fired oven, including a fabulous leg of lamb.

I’ve always thought that lamb and the sweet/tart taste of pomegranate are a match made in heaven. Or at least a match made in the middle east as it’s a familiar combination there. Anyhow, I’ve been thinking about a BBQ sauce for lamb chops that would elevate a nice big thick grilled chop to the status of haute cuisine. And I think I nailed it last weekend. No pictures unfortunately.

Pomegranate BBQ Sauce for Lamb
1 TBS Olive Oil
1 TBS Minced Garlic
1 TBS Minced Shallot
1/4 Cup Pomegranate Molasses (syrup – you find it in middle eastern stores)
1 Cup Beef Stock/Broth
4 TBS Butter
Pinch Sugar
Salt and pepper

In a skillet over medium heat, sweat the garlic and shallot for a few minutes in the Olive Oil (don’t brown it). Whisk in the syrup and the beef stock and increase the heat to boil the liquid. Continue to boil and reduce it to a thick consistency – reduced in half – about 8 minutes. Take it off the heat and whisk in the butter a tablespoon at a time until incorporated. Salt, pepper and the sugar to taste (rounds out the tartness of the syrup)

Grill up some lamb chops and apply at the very end of your grill session like a glaze.  Don’t overlook it for grilled Salmon or Chicken (but I might swap out the beef stock for chicken if I was to do it again with fish or chicken).

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About The Quincho Project

Dedicated to the pursuit of all forms of live fire cooking and the thoughtful prose it evokes. Whether prodding at a dying fire, patiently waiting on a perfect steak or simply contemplating a thin blue curl of smoke - I am truly at peace.
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