Lamb chops with pomegranate sauce

Ingredients for 4 servings:

• 800 g lamb chop(s)
• salt and pepper
• 1 tbsp vegetable oil
• 3 cloves garlic, finely chopped
• ½ bunch mint
• 100 ml pomegranate juice
• 110 g pomegranate seeds
• 50 ml orange juice
• 50 ml brown rum
• 25 ml Worcestershire sauce

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

from Brazilian cuisine

Season the lamb chops with salt and pepper and sear them on both sides in hot oil. Place them in an ovenproof dish and sprinkle with the diced garlic and chopped mint. For the sauce, combine the pomegranate juice, pomegranate seeds, orange juice, rum, and Worcestershire sauce in a jug and puree with a hand blender. Do not pass the mixture through a sieve; the hard seeds will contribute to the texture of the dish. Reduce the sauce by half and pour it over the lamb chops. Finish cooking in an oven preheated to 200°C (400°F) on the middle rack for ten to fifteen minutes. Let stand for five minutes before serving.