Here is another edition of pomegranate glazed lamb chops with butternut squash. This time I have used asparagus.
For the previous recipe click here:https://www.creativecookblog.com/post/lamb-chops-with-pomegranate-sauce-with-puréed-butternut-squash-and-sugarsnaps
I love the glossy shine the pomegranate glaze gives and the flavour goes really well with the lamb. Adding honey to the glaze makes it stickier and sweeter. Seasoning the lamb chops in honey and pomegranate sauce adds flavour too. In order to make the lamb chop tender, just cover the Pyrex dish over in aluminium foil.
Then you have the sweet butternut squash as a mash potato substitute which adds to the the dish and complements the sweet lamb. Then you have the nutty, savoury asparagus which goes with the dish really well due to its flavour and colour. This is a great weekend dish to have.
I would love to use this sauce for a slow roast lamb one day...watch this space.
Prep: 10 mins
Cooking time: 1 hour
Serves: 4 people
Ingredients
-1 Butternut squash
-1 Punnet of lamb chops
-1 Punnet of asparagus tips
-1/2 bottle of pomegranate sauce.
-2 Tbsp Butter
-1 Tbsp Honey
-1 Tsp Garlic Paste
-1 Tsp Parsley
-1 Tsp Coriander
Instructions
Wash and prepare the meat and vegetables.
Season the lamb chops in garlic paste and herbs for 15-30 mins.
Place the lamb chops in a baking tray and cover with aluminium foil.
Fry the butternut squash in butter and honey until sautéed.
Puréed the butternut squash until you have a mashed potato consistency.
Season with Garlic Paste and herbs and salt and pepper.
Place the butternut squash in a casserole dish and place in the oven.
Fry the asparagus tips in butter and place in a small roasting tray.
Add half a bottle of pomegranate sauce into a frying pan.
Add 1 Tbsp honey, salt and pepper and parsley.
Allow the sauce to caramelised.
Fry a handful of spinach leaves.
Serve on a plate.
Drizzle the sauce over the lamb chops.
Garnish the butternut squash with parsley
Garnish the lamb chops with parsley
