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Lamb Chops with Pomegranate Relish

Name: Lamb Chops with Pomegranate Relish
Ingredients: 2 large oranges, segmented; 1/3 cup red wine (such as Pinot Noir); 1/4 cup unsweetened pomegranate concentrate (found at gourmet markets); 3 tablespoons honey; 1 tablespoon olive oil; 2 cloves garlic, thinly sliced; 1 teaspoon dried oregano; 16 baby lamb chops, frenched (ask your butcher to do it), fat trimmed to 1/8 inch; 1 cup pomegranate seeds; 1/3 cup finely diced Vidalia onion; 1/4 cup chopped fresh mint; 1 1/2 teaspoons fresh lemon juice

A small grocery run gets this on the table.

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directions

1.
Cut orange segments into 1/8-inch pieces over a bowl; collect juice (about 1/3 cup); set orange segments aside. Whisk orange juice, wine, pomegranate concentrate, 2 tablespoons of honey, oil, garlic and oregano in a bowl. Arrange lamb in a 9" x 13" baking dish; pour marinade over lamb. Cover; chill 1 to 2 hours, turning once. Combine cut orange, pomegranate seeds, onion, mint, remaining 1 tablespoon honey and lemon juice in a bowl. Toss gently; chill. Heat a grill or grill pan to medium-high. Remove lamb from dish, pat dry and grill to desired doneness (3 minutes per side for medium-rare). Let rest 1 to 2 minutes. Serve topped with relish.

Recipes sourced from Epicurious.com.

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