Ingredients
1 slice white sandwich bread
1 c. walnuts
5 tbsp. olive oil
3 tbsp. pomegranate juice
3 tbsp. lemon juice
3/4 tsp. ground cumin
tsp. cayenne pepper
3 clove garlic
2 roasted red bell peppers
1 can diced tomatoes
2 1/2 tsp. kosher salt
1/2 tsp. Freshly ground black pepper
8 small lamb loin chops (about 2 1/2 pounds)
2 tbsp. all-purpose flour
3 tbsp. chopped mint (optional)
Pita bread (optional)
Preparation
Step 1Put bread, walnuts, 4 tablespoons oil, pomegranate juice, lemon juice, cumin, cayenne, garlic, roasted peppers, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper into a blender and puree, stirring often, until very smooth; set aside.Step 2Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Season lamb chops all over with remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper, then dust with flour, shaking off any excess. Arrange 4 chops in skillet and cook, flipping once, until deep golden brown and medium rare, 10 to 12 minutes. Transfer to a plate, cover loosely with foil, and repeat with remaining lamb chops.Step 3Carefully discard any oil in skillet, then return skillet to medium-low heat, add sauce, and stir to scrape up any browned bits. Cook, stirring often, until thickened and hot throughout, 4 to 5 minutes. Spoon about 1/2 cup sauce onto each of 4 plates and top with lamb chops. Garnish with mint and serve with pita bread for dipping.
