POM Sauce With Lamb Chops

Preparation

Prepare garnish - Prepare pomegranate arils, if necessary.* Reserve 1/4 cup of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Prepare fresh pomegranate juice.* Heat oil in a medium skillet. Saut carrots, onions and garlic in hot oil for 5 minutes, stirring frequently, until vegetables are tender. Stir in pomegranate juice, broth, tomato paste, thyme and rosemary.

Bring mixture to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Season to taste with salt and pepper. Remove POM sauce from heat; cover and keep warm. Preheat broiler. Season chops with salt and pepper; arrange chops on oiled broiler pan and broil 3 inches from heat for 7-8 minutes for medium-rare, turning once. Arrange chops over a platter of hot cooked pasta, if desired. Spoon some of the sauce over chops; garnish with reserved arils. Pass remaining sauce. Serve this pomegranate recipe.

*To prepare pomegranate arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl.

Ingredients

Juice from 2-3 large POM Wonderful Pomegranates, or 1 cup POM Wonderful 100% Pomegranate Juice
½ cup finely chopped carrots
½ cup finely chopped brown onion
3 cloves minced garlic or 1 1/2 teaspoons pre-minced garlic
1 tablespoon olive or vegetable oil
½ cup beef or vegetable broth
1 6-oz. can tomato paste
1 teaspoon crushed dried thyme
½ teaspoon crushed dried rosemary
Salt and pepper to taste
8 lamb loin or rib chops, cut 3/4-inch thick (about 3 pounds)
Hot cooked pasta (optional)