Recipe - Lamb Chops With Pomegranate Cucumber And Mint Salsa

4 Garlic cloves
4 3/4inchthick lamb chops (8
to 10 ounces each); (up to
1inch)
2 teaspoon Minced fresh rosemary leaves
2 teaspoon Chopped fresh mint leaves
3 tablespoon Olive oil

FOR SALSA
One half cup Pine nuts
1 English cucumber
2 tablespoon Mint jelly
2 tablespoon Whitewine vinegar
1 tablespoon Olive oil
Seeds from 1 large
pomegranate
2 tablespoon Chopped fresh mint leaves
One half teaspoon Minced garlic

Mince garlic. Pat lamb chops dry. In a small bowl stir together garlic,
rosemary, mint, and 1 tablespoon oil. Rub mixture onto lamb and season with
salt and pepper. In a heavy nonstick skillet, heat 2 tablespoons oil over
moderate heat until hot but not smoking and cook lamb chops 3 to 5 minutes
on each side for mediumrare meat. Transfer lamb chops to a plate.

Make salsa:

Toast pine nuts in a dry skillet over moderate heat until golden. Seed
cucumber and cut into 1/4inch dice. In a bowl whisk together jelly,
vinegar, and oil until jelly is broken up into tiny pieces and add
remaining salsa ingredients, tossing. Season salsa with salt and pepper.
(Do not make salsa ahead or it will become watery.)

Top lamb with some salsa and serve remaining salsa on the side.

Yield: 4 servings

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking live Show #9017

Posted to MCRecipe Digest V1 #968 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997