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Lamb Chops with Pomegranate Plum Agrodolce

Recipe for pan roasted lamb chops with a pomegranate plum wine agrodolce. Served with mashed potatoes, crispy scallions and roasted overwintered parsnips.
Course Entree
Cuisine American, Best
Level Intermediate
Main Ingredient Fruit, Lamb
Diet Dairy-Free, Gluten-Free


For agrodolce

  • 1 cup pomegranate juice
  • 1 cup plum wine japanese

for roast parsnips

  • 4 parsnips overwintered (peeled and quartered lengthwise)
  • olive oil
  • to taste salt pepper &

for champ with crispy scallions

  • 3 scallions (shredded lengthwise)
  • 4 yukon gold potatoes medium
  • 2 tablespoons cultured unsalted butter
  • 2 scallions sliced thin
  • 1/3 cups creme fraiche (or cream)
  • to taste kosher salt

for lamb chops

  • 1 pound lamb chops (about 4-6 chops)
  • olive oil
  • salt pepper & to tastefor agrodolce


  1. To make the agrodolce, boil the pomegranate juice and plum wine in a non-reactive sauce pan until it's very thick and syrupy and about 1/4 cup in volume.
  2. For the parsnips, peel and quarter them lengthwise, then toss them in a generous amount of olive oil and sprinkle with a large pinch of sea salt and black pepper. Put them in a 350 degree F oven until the ends are just starting to brown and a fork passed through easily (about 40 minutes). You may want to toss them a few times while they're roasting to keep them coated with olive oil.
  3. To make the crispy scallions, add a cup of vegetable oil to a heavy bottomed pot. Heat to 350 degrees F and add a handful of scallions. Fry until you don't see them bubbling much anymore, this means the water is mostly gone and that they are crisp. Transfer to a paper towel lined rack. Repeat until you've fried the rest of the scallions.
  4. For the Champ, just boil the potatoes whole in a large pot of heavily salted water until you can pass a fork through them. Boiling them whole keeps the potatoes from absorbing too much water, which allows you to add more butter and cream. While the potatoes boil, put the butter and scallions in a microwave safe bowl and microwave until the butter is melted and bubbly (about 1 minute). Pass each potato through a potato ricer, which will remove the skins. You can also peel them by hand and use a regular masher. Add the potatoes to the scallions and butter along with the creme fraiche and stir to combine. Salt to taste.
  5. For the lamb chops, remove them from the fridge 20 minutes before you're ready to cook them so they come to room temperature. Heat a cast iron pan over medium high heat until very hot. Use paper towels to dry off the lamb chops, then drizzle olive oil on them, rubbing the oil in with your fingers. Sprinkle both sides of each chop with a generous pinch of sea salt and pepper, then add them to the pan. Fry undisturbed, until the chops are golden brown on one side. Flip and brown on the second side.
  6. To serve, put down a half moon of champ, arrange some parsnips on top of one side of the champ and pile a stack of crispy scallions on the other half. Arrange 3 chops in the remaining space. Drizzle the agrodolce on top of the lamb chops to finish.