Turkish Pomegranate-Glazed Lamb Chops & CarrotsIt’s time for a lamb indulgence, I said, as Katie at the Kitchen Door led me to the recipe for Bruce Aidells’ “Turkish Pomegranate-Glazed Lamb Chops and Carrots,” from his Great Meat Cookbook. A long list of ingredients, perhaps, but the stewing techniques were all slow and easy. And pomegranate molasses! I’m there.

I adjusted the amounts in this recipe to make four servings. Lamb is pricey, we know this. It’s good and gamey and acquires a slight heat here from the red pepper flakes and ginger and cumin. After searing the lamb chops and boiling the broth and molasses, I cooked the chops for 30 minutes. Removing the chops from the pan, I then cooked the carrots and parsnips for 30 minutes. How sweet those vegetables became. I removed them from the pan.

Next was the reduction of the sauce. In 8 minutes my sauce was syrupy, tart, and tangy: full of what I’ll call “adult” flavors. The finishing touches of pomegranate seeds, pine nuts, basil, and mint were all glorious. The pomengranate arils added a tart, fresh “pop.” Plating the stew with a heap of bulgur was right on. The bulgur perfectly absorbed the sauce. Enjoy this stew.

Lamb Shoulder Chops (2 lbs.) = $29.22
Carrots (1 lb. 5 oz.) = $1.68
Parsnips (5.3 oz.) = .74¢

PREP TIME: devote two hours to the prep and cooking of this stew
pomegranate molasses makes a tart and tangy sauce for gamey lamb that’s warmed by red pepper flakes, ginger, cumin

Next time, I will make the “Pork Stir-Fry with Carrots & Snow Peas,” from the February 2014 issue of Cuisine at Home (recipe below). Come back to my site next week, to see another lovely meal.

Pork Stir-Fry with Carrots & Snow Peas
Cuisine at Home, February 2014
4 servings

1 lb. pork tenderloin, cut into thin strips
8 Tbsp. soy sauce
3 cups chicken broth
1/2 cup dry sherry
2 Tbsp. honey
2 Tbsp. tomato paste
4 tsp. canola oil
2 Tbsp. minced fresh garlic
4 Tbsp. minced fresh ginger
3 cups snow peas
2 cups carrot strips
4 Tbsp. sliced scallions
4 tsp. sesame seeds

Combine pork strips and 2 Tbsp. soy sauce; cover and refrigerate while preparing the sauce.

For the sauce: whisk together 4 Tbsp. soy sauce, 1 cup broth, sherry, cornstarch, honey, tomato paste and a pinch of pepper. Set aside.
Preheat wok (or large skillet) and spray with nonstick spray. Heat 2 tsp. canola oil and stir-fry half the pork until cooked through, 2-3 minutes. Transfer pork to a plate and stir-fry the remaining pork; transfer to same plate.

Add remaining 2 tsp. canola oil, garlic and the rest of the ginger (2 Tbsp.); stir-fry 10-15 seconds. Add snow peas; stir-fry 2 minutes. Return pork to pan; add sauce and cook until sauce thickens; 1-2 minutes. Add carrots; stir-fry 1 minute.