Lamb chops with pomegranate sauce

Ingredients

• 8-10 bone-in lamb chops
• Freshly ground salt and pepper, to taste
• 2-3 Tbsps. extra virgin olive oil
• 1/4 cup minced shallot (about 1 large)
• 1/2 cup pomegranate juice
• 1/4 cup full-bodied dry red wine
• 1/4 cup chicken broth
• 1 1/2 Tbsps. balsamic vinegar
• 1 Tbsp. fresh thyme, finely chopped
• 1/2 Tbsps. honey

Instructions

Season the lamb with salt and pepper on both sides. Heat the oil in a large sauté pan over medium-high heat. Sear the lamb (in batches, depending on the size of your pan) until well browned on both sides: medium rare takes about two minutes on each side, medium takes about three. Remove from pan and cover to keep warm.

Add the shallot to the pan and sweat 1-2 minutes, until browned. Add pomegranate juice, wine, chicken broth, vinegar, thyme and honey; cook, stirring frequently, until liquid is reduced by half (about 3 minutes or so).

Plate the lamb chops, spooning the pomegranate sauce over them. Enjoy!