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
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In a large saucepan, bring the pomegranate juice and vinegar to a boil over medium heat; cook until reduced to 1/2 cup.
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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.
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Coat chops with pesto. In a large ovenproof skillet, brown lamb in oil on all sides.
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Bake, uncovered, at 450 in oven for 15-20 minutes or until meat reaches desired doneness. Drizzle with pomegranate sauce.