Wednesday, October 7, 2009

Pomegranate and Mint

Mr. J and I were looking forward to our Friday cocktail hour.  Lamb Loin Chops and Pomegranate Mojitos were on the menu.  Pomegranate and mint is a sublime combination.  We were about to enjoy it two ways.  As we muddled our pomegranate mojitos, we chatted about the 2016 Olympic Games.  Should the president have gone to Copenhagen?  Would the IOC have considered it a snub if President Obama hadn’t appeared?  And…what happened to the Oprah Effect?!  I mean the woman almost single handedly got America reading again.  Influencing the members of the IOC should have been child’s play for her.    
After we sat down and started dipping our lamb loin chops into the pomegranate mint sauce (you will love it!), the conversation turned to travel, specifically Brazil.  Oh well….. Chicago’s loss will turn in to a great trip for us.  The beaches are supposed to be fabulous and the upside here is that I have about 6 years to start my diet.  Good news after all. 
Additionally, Mr. J and I were able to celebrate the fact that his cousin had a successful liver transplant only a week prior and is doing very well.  We are sending a big “Thank You” to those who are willing to be organ donors.   
Lamb Loin Chops with Pomegranate Mint Sauce



Lamb Loin Chops
Makes 2 servings
¼ C olive oil
1 Tbsp garlic, minced
4 tsp thyme, chopped
4 tsp rosemary, chopped
4 lamb loin chops
1.      Place the lamb loin chops in a shallow dish. 
2.      In a small bowl, mix the olive oil, garlic, thyme and rosemary together and pour over the meat.  Turn and coat the second side of the lamb with the marinade.
3.      Let the lamb loin chops marinate for an hour at room temperature.
4.      Once the chops have finished marinating, turn the broiler on at 400 degrees F.  Cook for about 4 minutes on each side.

Pomegranate Mint Sauce
Makes about 1 1/2 cups
1 handful of mint leaves
½ tsp of sugar
1/3 C heavy cream
½  C plain Greek yogurt
1 lime, freshly squeezed
1 pomegranate
1.    In the food processor chop the mint, pulsing for a few seconds
2.    Add the sugar, heavy cream, Greek yogurt and lime juice.  Blend until all ingredients have been thoroughly mixed, about 30 seconds.
3.    Open the pomegranate with a fork.  Carefully scrape the seeds into a small dish until you have about ¼ cup of seeds.  Scrape out a few more for your garnish. 
4.    Pour the yogurt mint mixture into a small bowl and stir in ¼ cup of pomegranate seeds.
Place the pomegranate mint sauce in a small dish and serve on the side.  Garnish with the extra pomegranate seeds.    

Pomegranate Mojito

 Makes 1 cocktail
1 Tbsp simple syrup*
1 Tbsp fresh lime juice
6 mint leaves
6 Tbsp white rum
¼ C pomegranate juice
Soda water
Mint for garnish

1.    In the bottom of a double old fashioned glass combine simple syrup, lime juice and mint leaves. 
2.    Use a cocktail muddler or the back of a spoon and mash the ingredients together.
3.    Add crushed ice.
4.    Add the rum and pomegranate juice.
5.    Top with a splash of club soda and stir.
6.    Garnish with a sprig of mint.      

*Simply syrup recipe: Put ¾ cup sugar and 1 cup of water in a saucepan.  Heat over medium high heat.  Stir until the sugar has melted completely.  Cool completely and pour into a glass container.  Store leftovers in the refrigerator for up to 2 weeks.  

We had a terrific time and enjoyed the lamb and mojitos.  I am looking forward to more recipes featuring pomegranate and mint.  Share some if you can.  I'd love to hear from you.

1 comment:

  1. These look easy enough for me to even try! Great ideas Lisa. Love it