Walnut Parsley Marinated Lamb Chops with Pomegranate Gastrique

Valentine's Day is coming up and while I showed you a simple way to surprise someone special, maybe you're looking to put forth a little more effort come dinner.  A rack of lamb, perhaps?  While that makes for the perfect romantic meal, it can also break the bank.   Oh, but did you know there's a way to indulge in all the luxury and richness lamb has to offer that's actually healthier and a quarter of the price?  Any guesses?

Although dumpster diving might save you money, it certainly doesn't make lamb any healthier, so if that's what you guessed, you're wrong.  The real answer is goat.

Surprised?  Well, then you're probably American.  70% of the meat eating world consumes goat, and why not?  It's cheaper, leaner, and sweeter than its cousin the sheep.

Why goat never really caught on in the U.S. is unclear to me, but its far overdue for its time in the limelight.  If you have a good Halal butcher around you, chances are you can get some goat.  My chops were only $5.21 a pound, but the price isn't the only great thing about it.

First, lamb and goat taste very similar and therefore take on the same standard flavors well (oregano, rosemary, mint, etc).  If you can cook lamb, you can cook goat, although goat will cook a little bit faster because it has less fat.  Hey, that makes it healthier too, right?

Second, you might expect goat to have a gamey flavor.  Nope.  In my opinion, goat is sweeter and much less gamey than lamb of the same age. 

So, that being said, this recipe really works for both goat and lamb chops.  For a more dramatic presentation, ask the butcher to French (cut off the meat and fat from the bones) the rack, or do it yourself.  Just make sure to save the meat scraps for stew.  If your chops (lamb or goat) are 3/4 of an inch thick like I call for in the recipe, the cooking time will be largely the same, although the lamb might need an addition 30 seconds per side.  In order to achieve a really nice sear, two things are necessary.  A properly heated pan or grill (mine was about 450° F) and dry chops.  If you have those things, your meat will take on great color and a flavorful crust with a moist interior.   

So, maybe you're still kind of mad I lied to you about the protein in the video, but you shouldn't be!  This is still a recipe for lamb chops, I just happen to be cooking goat, which I happen to prefer and suggest you try.  Enjoy.

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Ingredients:

1 lb of 3/4" thick lamb or goat chops, Frenched (you can ask the butcher to do this)
salt for seasoning
Arils (seeds) of pomegranate for garnish
Extra chopped parsley and toasted walnuts for garnish
  
Marinade

1/4 C parsley, chopped (should be about 2 T once chopped)
1/4 C walnuts, chopped fine
2 T lemon juice
1 T pomegranate molasses
1 T yogurt
1 T water
1/4 C walnut oil

Pomegranate Gastrique*

2 T red wine vinegar or lemon juice
1 T pomegranate molasses
2 T water
3/4 t cold butter

* This gastrique is on the tart side and is intended to be used very sparingly.  A small drizzle around the plate is ideal.

Need metric?

1.  Purée lemon juice, pom molasses, yogurt, water, and walnuts until smooth with stick blender, blender, or food processor.  Drizzle in walnuts oil while mixing to emuslify.  Add in chopped parsley and process just enough to distribute evenly.
2.  Put half the marinade in the bottom of a zip-top bag and add Frenched 3/4" thick chops.  Top with the rest of the marinade and massage thoroughly into the meat.  Marinate for at least 4 hours in the fridge, or overnight.   
3.  When ready to cook, remove chops from bag and get rid of any excess marinade.  Pat dry, season with salt, and let come to room temperature.
4.  Add chops to a screaming hot cast iron pan, grill, or lightly oiled, preheated saute pan and sear for approximately 3 minutes a side or until medium-rare.  My cast iron skillet was about 450° F when I put in the chops. 
5.  Once chops go in the pan, start reducing lemon juice or vinegar with pomegranate molasses and water to make the pomegranate gastrique.  Once gastrique is reduced by a little more than half or has thickened to a saucy consistency, turn off the heat and add in cold butter.  Swirl until butter is incorporated in the sauce. Drizzle gastrique around the plate. 
6.  Try serving chops with some roasted curried cauliflower.  Garnish with extra parsley, toasted walnuts,  and pomegranate arils. 

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