Taste of Cyprus Local Food Lamb chops with sweet and sour pomegranate sauce

Lamb chops with sweet and sour pomegranate sauce

Ask the butcher to clean the ‘handles’ of the chops, and to trim fat and fibres.
Prepare the marinade: sauté the onion and garlic in olive oil until wilted, then add sugar. Stir until it dissolves for 3-4 minutes over medium heat then add the remaining ingredients. Simmer for 5 minutes until it reduces, then remove from heat and allow to cool.
Keep ½ cup of marinade aside to use as sauce for the chops, and put the rest in a non-metallic bowl. Add the chops and stir well, making sure they are coated in marinade. Cover the bowl and keep in the fridge for 6 hours, turning over once or twice. Remove from the fridge ½ an hour before cooking to allow to reach room temperature.
Before serving, prepare the couscous: sauté the onion in olive oil and add couscous. Stir until it warms through then add the remaining ingredients. As soon as it reaches a boil, cover and remove from heat. Let it soak for 10 minutes without stirring until it has absorbed all the liquid. Just before serving, mix lightly with a fork to fluff up.
While the couscous is soaking, cook the chops under the grill for 20 minutes until well browned.
Prepare the sauce: heat the reserved marinade, bringing to the boil. Simmer for a few minutes until it reduces. Alternatively, you can thicken it by adding ½ tsp cornflour diluted in 1 tablespoon of water.
Place the chops with couscous in a platter, or divide between 4 plates, drizzling with sauce and accompanying with green salad. For a more impressive presentation, you can serve the salad in the hollowed out pomegranates you used to make the juice.


8 lamb chops
Green salad for serving
Pomegranate seeds
for garnish

Marinade and sauce:

1 medium onion,
finely chopped
½ tsp finely chopped garlic
1 tsp finely chopped
fresh ginger
1 tbsp olive oil
1 stick cinnamon
1 tsp ground cumin
½ tsp ground cloves
4 tbsps brown sugar
½ tsp chilli powder
1½ cup fresh pomegranate juice or ½ cup pomegranate paste mixed with 1 cup apple juice
½ cup cider vinegar
Salt, pepper


1 tbsp olive oil
2 3/4  vegetable stock
1 tbsp finely chopped parsley
3 tbsps finely chopped coriander
1 medium onion,
finely chopped
1 lemon, zest and juice
2 cups couscous
Salt, pepper

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