Name: Pan-Seared Lamb Chops with Middle Eastern Tomato Sauce
Yield: 4
Ingredients: 1 slice white sandwich bread -; 1 c. walnuts -; 5 tbsp. olive oil -; 3 tbsp. pomegranate juice -; 3 tbsp. lemon juice -; 3/4 tsp. ground cumin -; tsp. cayenne pepper -; 3 clove garlic -; 2 roasted red bell peppers -; 1 can diced tomatoes -; 2 1/2 tsp. kosher salt -; 1/2 tsp. freshly ground black pepper -; 8 small lamb loin chops (about 2 1/2 pounds) -; 2 tbsp. all-purpose flour -; 3 tbsp. chopped mint (optional) -; Pita bread (optional) -

Pan-Seared Lamb Chops with Middle Eastern Tomato Sauce

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Ingredients for - Pan-Seared Lamb Chops with Middle Eastern Tomato Sauce

1. 1 slice white sandwich bread -

2. 1 c. walnuts -

3. 5 tbsp. olive oil -

4. 3 tbsp. pomegranate juice -

5. 3 tbsp. lemon juice -

6. 3/4 tsp. ground cumin -

7. tsp. cayenne pepper -

8. 3 clove garlic -

9. 2 roasted red bell peppers -

10. 1 can diced tomatoes -

11. 2 1/2 tsp. kosher salt -

12. 1/2 tsp. freshly ground black pepper -

13. 8 small lamb loin chops (about 2 1/2 pounds) -

14. 2 tbsp. all-purpose flour -

15. 3 tbsp. chopped mint (optional) -

16. Pita bread (optional) -

How to cook deliciously - Pan-Seared Lamb Chops with Middle Eastern Tomato Sauce

1. Stage

Put bread, walnuts, 4 tablespoons oil, pomegranate juice, lemon juice, cumin, cayenne, garlic, roasted peppers, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper into a blender and puree, stirring often, until very smooth; set aside.

2. Stage

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Season lamb chops all over with remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper, then dust with flour, shaking off any excess. Arrange 4 chops in skillet and cook, flipping once, until deep golden brown and medium rare, 10 to 12 minutes. Transfer to a plate, cover loosely with foil, and repeat with remaining lamb chops.

3. Stage

Carefully discard any oil in skillet, then return skillet to medium-low heat, add sauce, and stir to scrape up any browned bits. Cook, stirring often, until thickened and hot throughout, 4 to 5 minutes. Spoon about 1/2 cup sauce onto each of 4 plates and top with lamb chops. Garnish with mint and serve with pita bread for dipping.