Pomegranate Herb Lamb Chops
Contributed by cheryl (Iowa)
8 lamb rib chops, trimmed
1/2 tsp., plus 1/8 tsp. pepper
1/4 tsp., plus 1/8 tsp. coarse salt
1/4 tsp. fresh thyme, chopped
1 Tbsp. fresh chives, chopped
3/4 cup pomegranate juice
1 tsp. Dijon mustard
1/2 tsp. honey
2 Tbsp. shallots, minced
1 tsp. garlic, minced
1 tsp. cornstarch
1 tsp. water
Non-stick cooking spray
Preheat broiler, and line a baking sheet with foil; coat foil with cooking spray.
Place lamb on baking sheet, and sprinkle evenly with 1/2 tsp. pepper, 1/4 tsp. salt, and thyme.
Broil 5 minutes on each side.
In a small bowl, combine pomegranate juice, honey, and mustard.
Heat a small pan over medium-high heat, and coat with cooking spray.
Add shallots and garlic to pan; saute 1 minute.
Stir in the juice mixture, and bring to a boil; reduce heat and cook until reduced to 1/2 cup.
Combine cornstarch and water in a small bowl; stir until smooth. Add mixture to pan and bring to a boil; cook 1 minute while stirring constantly.
Remove from heat; stir in chives and remaining salt and pepper. Spoon over lamb before serving.