Preparation:

Rub lamb chops with rosemary, salt and pepper; set aside.

Combine pomegranate molasses, sliced garlic, leaves and 5 Tbsp of the olive oil in a non-reactive bowl or dish. Add lamb chops, turning a few times to coat thoroughly. Cover and refrigerate 1 to 4 hours before cooking.

Heat half of the butter and the remaining 1 Tbsp olive oil in a medium saucepan. When the butter melts, add shallots and minced garlic and sauté over medium heat for about 3 minutes, or until lightly colored, stirring frequently.

Add pomegranate juice, vinegar and chicken broth. Continue to cook, skimming as necessary, until the sauce is reduced to (about one-third and coats the back of a spoon), about 15 minutes.

Remove sauce from heat and strain through a fine mesh strainer into a clean saucepan. Keep warm.

Preheat grill or heat a grilling pan. Remove lamb chops from the marinade and season with salt and pepper to taste; discard marinade. Grill for 4 minutes per side for rare, or 5 to 6 minutes for medium-rare.

Just before serving, bring sauce to just under a boil and whisk in the remaining half of the butter. Divide sauce among warm serving plates and place 2 lamb chops on each. Garnish with fresh pomegranate seeds, if desired.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:

•