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Grilled Lamb Pork Chops with Pomegranate Molasses and White Beans

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Pomegranate molasses is readily available in Middle Eastern grocery stores or online. Pomegranate molasses, also referred to as pomegranate syrup, is a tart-sweet reduction of pomegranate juice with the consistency of maple syrup. Used in the cuisines of the Middle East, India, Armenia, and Georgia, pomegranate molasses varies in taste, color, and viscosity by region.

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    Serves 2

    Total Time 6 hours 15 minutes

    Prep Time 6 hours

    Difficulty Level Medium

    Ingredients

    1 tbsp fresh rosemary leaves, coarsely chopped (Lamb)

    1 tbsp minced garlic (Lamb)

    1/4 cup olive oil (Lamb)

    1 -2 tsp kosher salt (Lamb)

    1 tsp freshly ground black pepper or to taste (Lamb)

    2-1/2 to 3 lb rack of lamb, trimmed, and frenched and cut into 2-bone chops (Lamb)

    2 - 3 tbsp pomgranate molasses (Lamb)

    3 tbsp extra virgin olive oil (white beans)

    2 tbsp chopped shallots (white beans)

    4 (or more) chopped anchovies in oil(white beans)

    1/2 cup or so chicken or vegetable stock (white beans)

    1 generous cup small cherry or pearl tomatoes (white beans)

    3 cups white heirloom beans such as Gigande (white beans)

    2 tbsp chopped fresh basil

    2 tbsp freshly grated lemon zest

    salt and freshly ground black pepper

    Directions

    1. Whisk the rosemary, garlic, olive oil, salt, and pepper together. Add the lamb and turn to coat. Marinate for 4 – 6 hours refrigerated. Heat a grill to medium high. Remove lamb from marinade and grill for about 5 minutes per side until nicely browned on both sides. About 3 minutes away from finishing the lamb, generously coat both sides with the molasses.

    2. Turn lamb often (with tongs, not a fork so that they will stay juicy) until lightly charred. Set aside to rest for a couple of minutes and then cut each double chop into single chops if desired and serve immediately with the white beans.

    3. Add the olive oil to a sauté pan over moderately high heat and add the shallots and anchovies. Cook stirring until the anchovies “melt” about 2 minutes. Add a little stock, the tomatoes, beans, and basil and heat thru. Stir in lemon zest and season to your taste with salt and pepper. Serve warm.

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