Pomegranate Lamb

Directions

1. 1
   Rub the lamb chops with the salt, pepper and rosemary leaves evenly.
2. 2
   Combine all of the remaining ingredients in non-reactive dish.
3. 3
   Add the chops and turn over in the mixture a few times.
4. 4
   Cover and refrigerate up to four hours ahead of time.
5. 5
   Heat a medium sized saucepan on medium heat.
6. 6
   Add 1/2 tablespoon of butter and the olive oil.
7. 7
   When the butter melts add the shallots and garlic.
8. 8
   Allow to cook until lightly cooked, (about 3 minutes), stirring frequently so that the garlic doesn't burn.
9. 9
   Now add the pomegranate juice and vinegar.
10. 10
    Reduce by half.
11. 11
    Add the stock and reduce, skimming as necessary until the sauce will coat the back of a spoon, (about 15 minutes).
12. 12
    Remove from the heat and strain the sauce through a fine meshed strainer.
13. 13
    Reserve in a small saucepan while you cook the chops.
14. 14
    Heat a grill or grill pan to fairly high heat.
15. 15
    Remove the lamb from the marinade and reason them with a touch of salt and pepper.
16. 16
    Grill about four minutes on each side.
17. 17
    Reheat the pomegranate Au jus.
18. 18
    When is it just under a boil, whisk in the
19. 19
    remaining butter.
20. 20
    Divide the sauce between the four plates and center the chops on the sauce.
21. 21
    Serve.