Pomegranate Marinated Lamb Chop with Broccoli Salad
Lamb is a naturally rich source of high-quality protein, incorporates lamb as part of a balanced diet with broccoli salad, making an astonishing meal that is rich in protein, vitamin B12, vitamin K, iron, selenium, zinc, and fiber which are beneficial for muscle growth, strengthen immunity and reduce fatigue.
50 minutesPreparation time: 30 minutes Cooking time: 20 minutesDifficulty:EasyIngredients
For Lamb Chop
- 8 pcsLamb rib chops, 1”thick
- ½ tsp Himalayan salt
- ¼ tsp Coarse black pepper
- 1½ cup Pomegranate juice
- ¼ cup Olive oil
- 20 gShallots, finely minced
- 2 sprigsFresh mint leaves, finely chopped
- 3 sprigsFresh thyme, whole
For Broccoli Salad
- 1 headBroccoli
- ¼ cup Walnuts, chopped roughly
- ¼ cup Pomegranate seeds
- 2 tbspExtra virgin olive oil
- 2 tbspLemon juice
- 2 tbspDijon mustard
- 1 tbspHoney
- Pinch of salt and pepper
Preparation: Rapid Freezing to retain freshness
1. Place lamb ribs onto an aluminum tray and put into Prime Freeze compartment. Press Rapid Freezing function (60 mins).
2. Transfer the lamb ribs into zip-lock bag and store in normal freezer compartment.
3. Cut the broccoli into bite size florets, place onto an aluminum tray and put into Prime Freeze compartment. Press Rapid Freezing function (45 mins).
4. Transfer the broccoli into zip-lock bag and store in normal freezer compartment.
Preparation: Quick Cooling helps speed up the seasoning process
1. Defrost the lamb ribs in the regular chiller.
2. In a bowl, whisk together all the lamb chop marinating ingredients and pour over the lamb ribs. Mix well and put into Prime Freeze compartment. Press Quick Cooling function (15 mins).
3. Boil water in a pot, take out frozen broccoli from fridge and blanch for 3-5 minutes. Remove from pot and set aside.
4. In a bowl, mix all ingredients for broccoli salad dressing except walnuts and pomegranate seeds.
5. Pour the salad dressing over the blanched broccoli, then followed by walnuts and pomegranate seeds. Mix well and then put into Prime Freeze compartment. Press Quick Cooling function (15 mins).
Method
STEP 1
Heat up oil in a pan and grill the lamb chop for 12 minutes or until cook. Serve hot with broccoli salad.
Chef tips:
• With Rapid Freezing, damage to the cells of the meat is suppressed. This minimizes dripping after defrosting and prevents deterioration of texture and taste.
• Preparation in advance, Rapid Freezing keeps the sliced vegetables from sticking together, so you can use just the amount you need.
• Quick Cooling helps speed up the seasoning process as marinades and sauces can penetrate faster into the foods so able to reduce preparation time in the kitchen.
