Pomegranate and Honey Glazed Chops with Radish and Cucumber Tzatziki

Page 26

Cuisine: Middle Eastern | Course Type: Main Courses

(1 review)

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Tags: cucumber lamb pomegranate meat with fruit yoghurt radishes keeper tzatziki

Recipe Review

Really delicious! We marinated this for only an hour or maybe two, and the balance of flavours was spot-on - strong enough to make it interesting but not too strong to overpower the flavour of the lamb. Furthermore the lamb was juicy and tender, just perfect.

There were two changes: I accidentally only bought four (quite smallish) lamb chops instead of eight - I made an extra vegetable dish to make up for that, but in the end that wasn't necessary, as four lamb chops were just perfect for the three of us. For four servings I would recommend five or six lamb chops, though of course that always also depends on the size of the chops.

Second, somebody had sneakily eaten up the cucumber; luckily, that wasn't a problem, it was a very nice tzatziki even without the cucumber. However, I don't think I would add the two spoons of olive oil next time, I didn't see any added value in that.

Speaking of tzatziki, the lamb was just very slightly hot; I didn't really see the necessity for the tzatziki, except for at the end of some of the mouthfuls :) Anyway, even if you didn't use (alll of) it you can always serve it with some bread or potatoes (or grilled aubergines!) the following day.

We served this together with jewelled couscous, grilled aubergines and Sautéeed Spinach with Apple, Pine Nuts and Cream, an excellent combination of dishes! Dessert was Ginger-spiced Oranges with Caramel Ice Cream - this combination worked very good as well.

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