Recipe: Pomegranate-glazed lamb chops with rosemary applesauce

Total time: 45 minutes, plus 2 hours marinating time

Servings: 8 to 10

Note: This will look nicer if you “French” the lamb chops first. Simply remove the meat and gristle attached to the rib bone, and scrape away any cartilage.

24 lamb rib chops, gently pounded to an equal thickness if necessary

Salt

2 cups pomegranate juice

1/4cup balsamic vinegar

2 pounds apples, peeled, cored and diced (about 4 medium)

1/4cup water

1 teaspoon sugar

6 tablespoons pomegranate seeds

1 1/2teaspoons minced rosemary

1. Lightly salt the lamb chops and arrange them in a deep baking dish. Stir together the pomegranate juice and the vinegar. Reserve one-fourth cup of the mixture and pour the remaining 2 cups over the chops. Cover tightly with plastic wrap and refrigerate until ready to serve, at least 2 hours. Turn once to make sure the chops are evenly marinated.

2. In a covered medium saucepan, cook the apples, water, sugar, the reserved pomegranate-vinegar mixture and one-half teaspoon salt over medium-low heat until the apples are soft, 20 to 25 minutes (removing the lid the last 5 minutes to let the liquid evaporate if the apples are very juicy). Roughly mash the apples with a wooden spoon or a potato masher to make a thick, chunky sauce. Stir in the pomegranate seeds and rosemary and keep warm.

3. Heat a grill pan over medium-high heat. Pat the chops dry with a paper towel and cook them to medium, about 7 minutes per side.

4. Mound the applesauce in the center of a serving platter. When the chops are done, arrange them bone-side up leaning against the applesauce. Serve immediately.

Each of 10 servings: 308 calories; 33 grams protein; 18 grams carbohydrates; 2 grams fiber; 11 grams fat; 4 grams saturated fat; 105 mg. cholesterol; 210 mg. sodium.