POM Sauce With Lamb Chops

Heat oil in a medium skillet. Sauté 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.