Turkish Pomegranate Braised Lamb Shoulder Chops with Carrots with Tomato Saffron Bulgur Pilaf

Lamb Shoulder Chops take a bit longer to cook than Lamb Loin Chops, but the results are equally delicious.  This easy to prepare recipe uses some great Mediterranean ingredients, such as Turkish Baharat and Aleppo pepper (optional), and pomegranate molasses. 

The wonderful Manitoba Lamb is from Gerry Oliver's Spirit Sands Farm.  I make the Turkish Baharat and it is available at the St. Norbert's Farmer's Market, D. A. Niels, Old Church Bakery, and coming soon to Pollock's Hardware Co-op.


Turkish Pomegranate Braised Lamb Shoulder Chops

 Lamb Shoulder Chops, one per person
Turkish Baharat, enough to coat each chop
1/2 tsp Aleppo pepper (optional)

Set aside and chill for at least 30 minutes.

1 red onion, sliced
1/2 cup pomegranate molasses (I use Sera Brand, available at Millad's Supermarket on Notre Dame)
1 cup homemade stock (I used lamb stock but chicken is an option)
2-3 large carrots, peeled and cut into large chunks.
olive oil
salt and pepper

Brown the seasoned lamb chops in a roasting pan with some olive oil.  Remove from pan and add the sliced onions.  When they have softened, add the carrots, pomegranate molasses, and stock and cook down on medium heat for about 20 minutes.  Return lamb chops to the roasting pan, season, and simmer for 8-10 minutes.

Serve with Bulgur

 Tomato Saffron Bulgur Pilaf

Bulgur is a 2:1 cooking ratio.  For this recipe, I used 1 cup Bulgur and 2 cups water (or stock)
1 small red onion, chopped
olive oil
good pinch saffron
1 cup bulgur
1/4 cup currants
1/4 cup slivered almonds
2 tbs good tomato paste (available at Millad's Supermarket)
salt, to taste
2 cups water

In a saucepan, cook chopped onion in olive oil until soft.  Add Saffron and then bulgur, currants and almonds.  Add the tomato paste and stir well.  Add the water and bring to a boil.  Season and cover on a low simmer for 20 minutes. 

Enjoy!  For Gluten Free options, try rice or quinoa pilaf.

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