And something good did...
Lamb Chops with a Pomegranate Glaze!
Pomegranate Glaze, thick and syrupy!
The recipe called for steaks, but I had lamb chops and no steak, so that was that. And it was an absolutely gorgeous day to grill. So the Griller took care of the chops, while I started on the salad dressing and the glaze! Miss Picky won't touch lamb chops, so she had the glaze on boneless, skinless grilled chicken breasts.
Everyone was happy!
and I still have one bottle left. All mine. I'm sure it will end up as cocktail! Definitely!
Arugula and Baby Spinach Salad with Pomegranate Vinaigrette
Lamb Chops with Peppercorns and Pomegranate Glaze
Source: Bon Appétit - November 2009/ Test Kitchen
Adapted by There's Always Thyme to Cook
8 baby lamb chops
Peppercorn mix, coarsely ground (pink, green, white, black peppercorns) or all black pepper
2 1/2 teaspoons olive oil
1 cup pomegranate juice
4 teaspoons (packed) golden brown sugar
2 teaspoons balsamic vinegar
2 cups arugula
3 cups baby spinach
small jar marinated mushrooms
handful shredded carrots
half red pepper, half yellow pepper, sliced thin
big handful of toasted walnuts
1 tablespoon of the pomegranate glaze
1/4 cup rice wine vinegar
1/3 cup olive oil
salt and pepper to taste
Sprinkle chops very generously with pepper and salt. Heat 1 1/2 teaspoons olive oil in large nonstick skillet over medium-high heat. Add the chops; cook to desired doneness. Transfer lamb chops to platter.
Add pomegranate juice, golden brown sugar, and 2 teaspoons balsamic vinegar to skillet; if grilling use a small saucepan, and boil until reduced to about 1/4 cup glaze, stirring occasionally, about 5 minutes. Season glaze to taste with a bit of salt.
In a jar, add the olive oil, rice vinegar, salt and pepper and a tablespoon of the pomegranate glaze. Shake it up. Adjust seasonings, if needed.
Toss spinach, arugula, carrots, mushroom, and bell peppers with the vinaigrette in a medium bowl. Divide salad evenly among the plates. Top with toasted walnuts. Place two or three lamb chops alongside the salad. Drizzle glaze generously on the lamb chops and serve.
Thanks again to Ryan at POM Wonderful!