Pomegranate Balsamic Glazed Lamb Chops with Roasted Vegetables
This dish combines the rich depth of Oliva di Vita’s Pomegranate Dark Balsamic with succulent lamb chops and a medley of roasted vegetables for an elegant and flavorful meal.
Ingredients:
For the Lamb Chops:
- 4 lamb rib chops
- 2 tbsp Oliva di Vita Pomegranate Dark Balsamic
- 1 tbsp Oliva di Vita Madagascar Black Peppercorn Infused Olive Oil (or regular olive oil)
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- ½ tsp sea salt
- ½ tsp black pepper
For the Roasted Vegetables:
- 1 cup baby carrots
- 1 cup Brussels sprouts, halved
- ½ red onion, sliced
- 1 tbsp Oliva di Vita Pomegranate Dark Balsamic
- 1 tbsp Oliva di Vita Madagascar Black Peppercorn Infused Olive Oil
- ½ tsp sea salt
- ¼ tsp smoked paprika
For Garnish:
- ¼ cup pomegranate arils
- Fresh rosemary sprigs
Instructions:
- Marinate the Lamb Chops:
- In a bowl, whisk together Pomegranate Balsamic, Black Peppercorn Olive Oil, minced garlic, chopped rosemary, salt, and pepper.
- Coat the lamb chops evenly with the marinade and let them rest for at least 30 minutes (or up to 4 hours in the fridge).
- Prepare the Roasted Vegetables:
- Preheat oven to 400°F (200°C).
- Toss the carrots, Brussels sprouts, and red onion with Pomegranate Balsamic, Black Peppercorn Olive Oil, salt, and smoked paprika.
- Spread evenly on a lined baking sheet and roast for 25–30 minutes, flipping halfway through.
- Cook the Lamb Chops:
- Heat a cast-iron skillet over medium-high heat.
- Sear the lamb chops for 2-3 minutes per side for medium-rare (or longer if desired).
- Remove from heat and let rest for 5 minutes.
- Assemble & Serve:
- Plate the roasted vegetables alongside the lamb chops.
- Drizzle extra Pomegranate Balsamic over the top for added depth.
- Garnish with fresh pomegranate arils and rosemary sprigs for a final touch of luxury.
Enjoy this elegant, flavor-packed dish with a glass of bold red wine! 🍷