3 boneless lamb chops
1 pomegranate
2 lemons
1 teaspoon of oregano
1 clove of minced garlic
1 bunch of collards
2 cloves of minced shallots
1 teaspoon of ginger
2 teaspoons of honey
1 teaspoon of butter
1 teaspoon of vegetable oil
aluminum foil cut into foot long pieces
Seed pomegranate. In a bowl place pomegranate seeds, juice and zest from one of the lemons, oregano, and garlic.
Roll lamb chops around in the mixture to coat.
Spread out aluminum foil. Lay down a lamb chop in the center and top with pomegranate seed mixture. Roll aluminum foil over to wrap up lamb chop, fold edges down.
Place lamb chop packet in a backing dish and bake in the oven for 50 minutes at 350 degrees.
Wash collards and cuts stems away. Slice leaves into one inch squares.
In a saucepan, place vegetable oil, butter, shallots, ginger, and honey and heat. Add collards stirring occasionally. Drizzle the top of the collards with honey to add more sweetness. Add the juice and zest from the second lemon.
Serves 3
Final Verdict: Success
This meal was delicious. I'd never eaten pomegranate seeds or collards before but the sweetness of the collards and pomegranate lamb complimented each other. The lamb was very tender from being cooked in the foil packet. 50 minutes cook time lead to a well done lamb. Use less time if you'd like it more rare. Cooking the seeds helped to soften them too. Cooking the mixture with the lamb lead to good flavors but the lamb wasn't that infused with it. Next time I may try to marinate the lamb in the mixture first before cooking. The collards were excellent. Collards have a strong flavor but the honey, ginger and shallots created the perfect sweetness to coat the collards.
1 pomegranate
2 lemons
1 teaspoon of oregano
1 clove of minced garlic
1 bunch of collards
2 cloves of minced shallots
1 teaspoon of ginger
2 teaspoons of honey
1 teaspoon of butter
1 teaspoon of vegetable oil
aluminum foil cut into foot long pieces
Seed pomegranate. In a bowl place pomegranate seeds, juice and zest from one of the lemons, oregano, and garlic.
Roll lamb chops around in the mixture to coat.
Spread out aluminum foil. Lay down a lamb chop in the center and top with pomegranate seed mixture. Roll aluminum foil over to wrap up lamb chop, fold edges down.
Place lamb chop packet in a backing dish and bake in the oven for 50 minutes at 350 degrees.
Wash collards and cuts stems away. Slice leaves into one inch squares.
In a saucepan, place vegetable oil, butter, shallots, ginger, and honey and heat. Add collards stirring occasionally. Drizzle the top of the collards with honey to add more sweetness. Add the juice and zest from the second lemon.
Serves 3
This meal was delicious. I'd never eaten pomegranate seeds or collards before but the sweetness of the collards and pomegranate lamb complimented each other. The lamb was very tender from being cooked in the foil packet. 50 minutes cook time lead to a well done lamb. Use less time if you'd like it more rare. Cooking the seeds helped to soften them too. Cooking the mixture with the lamb lead to good flavors but the lamb wasn't that infused with it. Next time I may try to marinate the lamb in the mixture first before cooking. The collards were excellent. Collards have a strong flavor but the honey, ginger and shallots created the perfect sweetness to coat the collards.
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