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Lamb Chops with Pomegranate Sauce with Puréed Butternut Squash and Sugarsnaps



Here is another intricate dish I have made. I am making an effort with my presentation rather than dishing my food out messily on a plate. In addition, I wanted to try something different. With my niece coming over by chance, this was the perfect opportunity.

Lamb is a great meat goes so well with sweet flavours such as honey. It just absorbs it so well, especially if it tender. Previously I have used Honey as one of sweet ingredients but I wanted to try pomegranate sauce.

What is great about pomegranate sauce is that it is sweet with an hint of acidity that works really well. To thicken the pomegranate sauce whilst heating it add honey and this will both thicken and sweeten it. I got the sauce from a Polish Supermarket as a result of not being able to find it from the major ones in my area.

Rather than making mashed potato, I decided to make puréed butternut squash to make a change. The colour of the butternut squash complements the pomegranate sauce as well as its sweet flavour. The green vegetables also complements the food such the green spinach and mange toute.


Prep: 10 mins
Cooking time: 1 hour
Serves: 4 people

-1 Butternut squash

-1 Punnet of lamb chops

-1 Punnet of sugar snaps

-1/2 bottle of pomegranate sauce.

-2 Tbsp Butter

-1 Tbsp Honey

-1 Tsp Garlic Paste

-1 Tsp Parsley

-1 Tsp Coriander

-1 handful of spinach (garnish)



  1. Wash and prepare the meat and vegetables.

  2. Season the lamb chops in garlic paste and herbs for 15-30 mins.

  3. Place the lamb chops in a baking tray and cover with aluminium foil.

  4. Fry the butternut squash in butter and honey until sautéed.

  5. Puréed the butternut squash until you have a mashed potato consistency.

  6. Season with Garlic Paste and herbs and salt and pepper.

  7. Place the butternut squash in a casserole dish and place in the oven.

  8. Fry the mange toute in butter and place in a small roasting tray.

  9. Add half a bottle of pomegranate sauce into a frying pan.

  10. Add 1 Tbsp honey, salt and pepper and parsley.

  11. Allow the sauce to caramelised.

  12. Fry a handful of spinach leaves.

  13. Serve on a plate.

  14. Drizzle the sauce over the lamb chops.

  15. Garnish the butternut squash with parsley

  16. Garnish the lamb chops with spinach leaves.




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