Rosemary Pomegranate Lamb

Ease of preparation: Medium

Yield: 4 servings

Ingredients:

2 cups (480 ml) pomegranate juice

8 rosemary sprigs

¼ cup (60 ml) sugar

8 lamb loin chops

2 rosemary sprigs, bruised

Salt and pepper

Method:

Add pomegranate juice and 8 rosemary sprigs to a saucepan and boil gently. Add sugar and cook until sugar dissolves and juice thickens and reduces by two-thirds. Remove from heat and strain out rosemary. Let cool.

Season lamb loin chops with salt and pepper and rub with the bruised rosemary.

Grill the lamb on an oiled grill pan 4-5 minutes per side. Remove and tent with foil and let rest.

Add Maple Parsnip Puree (see recipe) to a plate. Top with loin chops. Pour the rosemary pomegranate sauce over top.