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Lamb recipes may be most common around Easter time, but they often make an appearance during the winter months as well. There aren’t really any traditions in my household; it’s just the two of us most years, so we generally keep our holiday dishes small and simple, with an elegant presentation. I also like to try new things, and the holidays are a good excuse to try something a little fancier or more expensive than usual. I had to hike to the nearest Whole Foods to find lamb chops in my area, but they were only $9 a pound – which, even if it’s more than I spend on poultry, pork, or beef, is about what I spend on seafood, so that didn’t seem too bad.
After simmering in pomegranate juice and caramelized onions, these chops are sprinkled with the festive red gems of pomegranate seeds. Serve with mashed cauliflower, roasted root vegetables, and a small side salad for a well-rounded, 100% comforting fall meal!
- Place the lamb chops in a large pot and cover with water, then bring to a boil over high heat.
- Reduce the heat to medium and simmer for 20 minutes. Set aside the lamb and discard the broth. Rinse out the pot.
- Heat the bacon fat in the pot and saute the onions over medium heat until translucent, about 5 minutes.
- Add the lamb to the pot and continue cooking for 20 minutes, stirring frequently.
- Add the juice and salt and continue cooking another 20-30 minutes, until the lamb is cooked through.
- Add the pomegranate seeds, then serve.