Categories: Diabetic

Ingredients

• 2 cups pomegranate juice
• 1 cup balsamic vinegar
• Pesto:
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 8 garlic cloves, peeled
• 1 tsp salt
• 1 tsp pepper
• 1/4 cup olive oil
• Lamb:
• 8 double-cut lamb rib chops
• 1 tbsp olive oil

Directions

1. In a large saucepan, bring the pomegranate juice and vinegar to a boil over medium heat; cook until reduced to 1/2 cup.

2. Meanwhile, for pesto, place the mint, cilantro, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream.

3. Coat chops with pesto. In a large ovenproof skillet, brown lamb in oil on all sides.

4. Bake, uncovered, at 450 in oven for 15-20 minutes or until meat reaches desired doneness. Drizzle with pomegranate sauce.

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