Bruce Aidells Turkish Pomegranate Glazed Lamb Shoulder Chops and Carrots

Ingredients

• 6 lamb blade shoulder chops (about ½ pound each)
• Turkish Spice Rub
• 1 teaspoon Aleppo pepper, crushed red pepper flakes, or cayenne pepper
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 tablespoons grated fresh ginger
• 1/2 cup finely chopped shallots
• 1 cup finely chopped onions
• 1 cup homemade lamb stock or canned low-sodium chicken broth
• 1 cup pomegranate molasses or syrup
• 2 pounds medium carrots of various colors, peeled and halved lengthwise
• 1/2 pound parsnips, peeled and halved lengthwise
• Salt and freshly ground black pepper
• Garnish
• 1/2 cup fresh pomegranate seeds
• 1/4 cup toasted pine nuts
• 2 tablespoons shredded fresh basil leaves
• 2 tablespoons shredded fresh mint leaves

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