LAMB CHOPS WITH POMEGRANATE SAUCE

Ciao'd after stringing lights on the tree without arguing (much) with husband.
Christmas miracle. 

This could be the easiest elegant dinner party dish ever. The sweet-tart pomegranate sauce sparks the lamb with bright flavor - and gorgeous color, too. It's just the thing to serve for a holiday get-together with friends. Purchase the pomegranate juice (POM is a nice brand) or go for it and juice those lovely orbs yourself.

Lamb Chops
2 tablespoons finely chopped fresh rosemary or 2 teaspoons dried rosemary
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
8 bone-in lamb loin chops, each 2-inches thick
 

Sauce
1 cup unsweetened pomegranate juice
1 teaspoon cornstarch
1 tablespoon cold water
2 teaspoons balsamic vinegar
1 tablespoon unsalted butter
Pomegranate seeds, for serving (optional)


Season both sides of the lamb chops with salt and pepper. In a small bowl, combine the rosemary, garlic and 2 tablespoons of the olive oil. Press the rosemary mixture firmly into both sides of each chop. Let stand at room temperature 30 minutes.

In a large, heavy skillet over medium-high heat, heat the remaining 1 tablespoon oil until very hot, about 2 to 3 minutes. Add the lamb chops and cook, turning once, until browned on both sides and cooked through, about 8 to 10 minutes for medium-rare, depending on the thickness of the chops. Transfer the chops to a platter and cover loosely with aluminum foil. Let rest while you prepare the sauce.

While the lamb chops rest, discard any fat from the skillet, and then add the pomegranate juice. Bring to a boil and cook over medium-high heat, 2 minutes. Thoroughly mix the cornstarch with the water until completely dissolved. Combine the cornstarch and water and stir until the cornstarch is completely dissolved. and stir into the pomegranate mixture. Bring to a boil and cook until the sauce thickens slightly, 1 to 2 minutes. Remove from the heat and add the balsamic vinegar; then swirl in the butter. Season to taste with salt and pepper.

Drizzle the sauce over the lamb chops and garnish with pomegranate seeds, if using.