Though not a traditional Arab or Middle Eastern dish because of the unorthodox use of wine, I decided to rework this original recipe (called for veal) and substitute with what I had on hand. Thankfully, the results turned out okay.
1/2 lbs. lamb shoulder blade chops
salt & pepper
All-purpose flour , for dredging
1 Tbsp. unsalted butter
1 Tbsp. olive oil
2 garlic cloves, chopped
1 tsp. tamari sauce
1/2 c white wine
2 Tbsp. pomegranate syrup
1 tsp. fresh rosemary leaves
2 Tbsp. pomegranate seeds, for garnish (optional)
1. Preheat oven to 200 degrees F. Sprinkle lamb chops with salt & pepper and dredge both
sides with flour.
2. Melt the butter with the olive oil in a skillet over high heat. Add the lamb chops and cook
them on both sides for a total of 10-15 minutes. Transfer the lamb chops to an oven-proof
plate and keep warm in the oven.
3. Add the chopped garlic, tamari sauce, white wine, pomegranate syrup and rosemary leaves
to the skillet. Stir for 10 minutes and adjust seasonings , if needed.
4. Return lamb chops to skillet for 5 minutes, just to take the flavor of the sauce and transfer to
them to a serving dish.
5. Garnish with the pomegranate seeds, if using. Serve immediately with rice.