There is a joke about the Jewish calendar that goes something like this, “While sitting in synagogue, one man turns to his friend and says, ‘When is Hanukkah this year?’ The other man smiles slyly and replies, ‘Same as always: the 25th of Kislev.’ ” It’s a joke, but it makes an important point: The date of Jewish holidays does not change from year to year. Holidays are celebrated on the same day of the Jewish calendar every year, but the Jewish year is not the same length as a solar year on the civil calendar used by most of the western world, so the date shifts on the civil calendar. This year, Rosh Hashanah, which typically falls a little later in the year, begins in early September, when summer fruits and vegetables are still overflowing. So, why not lighten up the traditional menu to showcase all that the market still has to offer?
Lamb Loin Chops With Pomegranate Molasses and Cinnamon
Ingredients
- 8lamb loin chops, 1.5 to 2 inches in thickness
- ¼ cup pomegranate molasses
- 2teaspoons cinnamon
- 1teaspoon sea or kosher salt
- 1½ teaspoons freshly ground black pepper
- 2tablespoons chopped chives
- ¼ cup pomegranate seeds
- 2tablespoons olive oil
Yield: 4 servings
Preparation
- Step 1
Preheat oven to 375 degrees and line a baking sheet with foil, set aside.
- Step 2
In a large bowl, combine pomegranate molasses, cinnamon, salt, and pepper to form a paste. Rub paste on each lamb hop and allow to marinate for up to 2 hours.
- Step 3
In a large non-stick sauté pan or grill pan, heat 1 tablespoon olive oil over medium heat. Once oil is hot, but not smoking, add 4 lamb chops and sear for 2 minutes on each side or until a crust forms. The pomegranate molasses has a high sugar content, so be careful not to overcook the chops at this point or the crust will easily turn into a burnt one. After searing the chops on the second side, transfer seared chops to foil lined baking sheet. Wipe sauté or grill pan clean with a paper towel and repeat with remaining 1 tablespoon oil and 4 lamb chops. This step may be done ahead of time.
- Step 4
Once chops are seared, transfer baking sheet to preheated oven. Depending on the thickness of lamb and the desired degree of doneness, cooking time will differ. For rare, an internal temperature of 120 degrees and approximately 5 minutes cooking time. For medium rare, an internal temperature of 130 degrees and approximately 7 minutes cooking time. For medium, an internal temperature of 140 degrees and 9 minutes cooking time.
- Step 5
Once lamb chops are cooked to desired doneness, transfer lamb to a platter and garnish with chives and pomegranate seeds and serve!