Last month, the folks over at POM asked if they could send me a case of their pomegranate juice to sample. I love pomegranate juice and cook with it often, so of course I said yes and was thrilled to be offered. On a side note, as a PR counselor by day, I loved their PR person’s approach (and I get some whoppers, trust me). She didn’t request, require or hint at the slightest thing and most importantly, did her homework on me and my blog. I appreciated it.
In less than a week, we knocked off our case of POM samples. I used it to replace OJ in my morning green smoothies, tried it in a few new recipes and of course, drank it straight.
Of everything we’ve tried, my favorite recipe is the very first one I made last year: herbed lamb chops with pomegranate reduction from Cooking Light. It’s quick, easy and incredibly good (and healthy).
8 (3-ounce) lamb rib chops, trimmed
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon chopped fresh thyme
3/4 cup pomegranate juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
2 tablespoons minced shallots
1 teaspoon bottled minced garlic
1 teaspoon cornstarch
1 teaspoon water
1 tablespoon chopped fresh chives
1/8 teaspoon salt
1/8 teaspoon black pepper
Preheat broiler. Coat a foil-lined baking sheet with cooking spray. Place lamb on prepared pan. Sprinkle lamb evenly with 1/2 teaspoon pepper, 1/4 teaspoon salt, and thyme. Broil 5 minutes on each side.
Combine juice, mustard, and honey in a small bowl. Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add shallots and garlic to pan; sauté 1 minute. Stir in juice mixture; bring to a boil. Reduce heat and cook until reduced to 1/2 cup (about 5 minutes).
Combine cornstarch and water in a small bowl; stir until smooth. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in chives, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Serve with lamb.