Cherry Lamb Chops

Ingredients

• 1 Garlic clove
• 1 sprig rosemary
• 1 tbsp plant oil
• Salt
• 1 tbsp cherry jam
• 2 lamb chops (released cutlets; about 150 g)
• 1 tbsp Olive Oil
• 1 Pomegranate
• 150 g cherry tomatoes
• 1 tbsp honey
• 0.5 lime (juice)
• black pepper (freshly ground)

Instructions

1. 1.

   Peel and finely dice the garlic for the meat. Rinse the rosemary, pat dry, and pluck the leaves. Crush garlic and rosemary with plant oil and a pinch of salt in a mortar. Transfer the rosemary paste to a shallow bowl, mix in the jam, place lamb chops in it, and marinate for 60 minutes.

2. 2.

   Halve the pomegranate, remove the seeds, and add them to a bowl. Wash the cherry tomatoes and add them as well.

3. 3.

   Heat olive oil in a pan over medium heat and sear the lamb chops on both sides for about 3 minutes each. Remove from heat, add pomegranate seeds and tomatoes, and let the mixture mingle with the meat for about 3 more minutes.

4. 4.

   Remove the lamb chops from the pan and place them on two preheated plates. Poke the cherry tomatoes with a knife to release their juices. While still hot, drizzle honey and lime juice over the tomato-pomegranate mix, season with salt and pepper, and stir well.

5. 5.

   Slice the lamb chops, arrange the tomato-pomegranate salad beside them, and serve.