Mrs. Jackson Cooks

Life through food

January pick me up: Lamb chops with pomegranate salsa

on January 18, 2012

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This is a wonderful recipe, full of flavours and colours and very light on the calories and fat. It’s so low in calories you could have it for lunch if you wanted. But it also makes a great low calorie dinner. You can’t help but feel fantastic eating this it entices your senses and lamb is such a tasty meat too.

These chops actually came from a local (ish) farm, provided by a lovely lady who brings meat and eggs to our offices from her farm. And you can taste the difference in the meat. I’ve never noticed the difference with organic meat before – but fresh from her farm where they’ve obviously had a wonderful life and slaughtered by a local abattoir They really taste delicious and are perfect for eating simply. If you get the opportunity to try organic meat like this – then definitely take it – you won’t regret it.

According to my recipe calculator, there are 382 calories in it – however, I’m not sure that’s the case as I had to approximate the weight of the chops and that also included the bone. The original recipe says 280 calories and I didn’t use the feta in it, but I did add tomatoes and pomegranate. Also – I used balsamic vinegar and honey instead of pomegranate molasses so these will all alter it – but I’d say that it’s unlikely to be more than 300 calories.

Either way – very light, very healthy, very colourful and very tasty. Also, very quick and very easy to make! Perfect for a midweek meal.

If you wanted to pad it out a bit then you could serve with couscous as well – I’d stir that into the salad and make it a couscous salad.

The original recipe is here but I adapted it – as mentioned before.

Lamb chops with pomegranate salsa

Serves 2

  • 1 tbsp olive oil
  • 3 tbsp pomegranate molasses (or use 4 tbsp balsamic vinegar and 1tbsp honey – and reduce to a syrup)
  • 4 lamb chops
  • 1/2 small red onion, finely chopped
  • 1 red pepper, finely chopped
  • 1/4 cucumber, finely chopped
  • 6 cherry tomatoes, diced
  • 1 pomegranate, seeds removed (you can do this by cutting in half and immersing in tap water. Allow to soften for a few minutes, then peel off the peel under the water. As you do, the seeds will sink to the bottom and the pith will rise to the surface. Skim off the pith and then drain the seeds from the water)
  • handful of chopped fresh coriander or mint
  • 1/2 tbsp tomato puree
  • salt & pepper
  1. Preheat the oven to 200 degrees celsius.
  2. Brush the chops with the2 tbsp of the molasses or balsamic reduction and season with salt & pepper.
  3. Heat the oil in a pan and brown the chops on either side in the pan. Then transfer to a baking dish or tray and bake in the oven for about 10-15 minutes or until cooked to your liking.
  4. Meanwhile, combine all the salad ingredients in a bowl.
  5. Whisk together the remaining molasses or balsamic reduction with the tomato puree and some salt & pepper. Add a little more balsamic vinegar if the reduction has become too thick. Pour over the salad and mix well to combine.
  6. When the chops are cooked, pile the salad into the middle of a plate and top with the chops.
  7. Serve immediately and enjoy the wonderful colours and flavours šŸ™‚

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