Lamb with pomegranate and soy
If you need a lovely recipe for a dinner party this lamb with pomegranate and Kikkoman soy is tasty and attractive. This is a recipe by TV chef Dean Edwards for Kikkoman
- Preparation Time10 mins
- Cooking Time30 mins
Nutrition per serving
- Energy606 Kcals
- Saturated Fat5.9g
- 4 lamb chops
- 100ml pomegranate juice
- 3 tbs Kikkoman Naturally Brewed Soy Sauce
- black pepper for seasoning
- 200g quinoa
- 30g pomegranate arils
- 30g baby plum tomatoes halved
- 2 tbs flat leaf parsley chopped
- 2 tbs fresh mint chopped
- 1 tbs Kikkoman Naturally Brewed Soy Sauce
- extra virgin olive oil
- juice ½ lemon
- Black pepper
Place the pomegranate juice and Kikkoman Soy Sauce into a saucepan and reduce until syrupy. Remove from the heat.
Place the chops into a hot frying pan and cook for around 3 mins per side if you like them pink, or cook to liking. Rest for 5 mins. Pour the reduced liquor into the lamb pan and glaze the meat.
Cook the quinoa to the packet instructions, add the rest of the ingredients, then dress with the Kikkoman Soy Sauce, olive oil and lemon juice to taste, season with black pepper.
Serve the lamb with the quinoa and a drizzle of the pomegranate and soy sauce.