Pomegranate, mango and pistachio salsa (recipe follows)
Pomegranate, mango and pistachio salsa
Seeds from ¾ of a pomegranate
1 small mango
6 mint leaves cut into chiffonade (fine strips)
2 tablespoons chopped pistachios
2 teaspoons white wine vinegar
1/2 teaspoon lime juice
2 inches of the length of an English cucumber, chopped into small cubes
Season the lamb chops with salt and pepper.
Crush the spices, cocoa powder, and pistachios in a food processor until it resembles a rough crumb. Leave on a small plate and set aside.
Heat a cast iron pan on medium-high heat with about a tablespoon of vegetable oil. Place the lamb chops and let sear for 2 minutes on each side. Thinner lambchops will cook all the way through. If you have thicker ones, heat the oven to 425F, and let them continue to cook to medium rare in the oven.
Dip the lamb chops in the spice mix to coat them completely, and serve with the pomegranate, mango, and pistachio salsa.
Pomegranate, Mango and Pistachio Salad
Mix all ingredients together and serve as an accompanying salsa to the pistachio cocoa masala lamb chops.