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1
Rub the lamb chops with the salt, pepper and rosemary leaves evenly.
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2
Combine all of the remaining ingredients in non-reactive dish.
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3
Add the chops and turn over in the mixture a few times.
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4
Cover and refrigerate up to four hours ahead of time.
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5
Heat a medium sized saucepan on medium heat.
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6
Add 1/2 tablespoon of butter and the olive oil.
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7
When the butter melts add the shallots and garlic.
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8
Allow to cook until lightly cooked, (about 3 minutes), stirring frequently so that the garlic doesn't burn.
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9
Now add the pomegranate juice and vinegar.
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10
Reduce by half.
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11
Add the stock and reduce, skimming as necessary until the sauce will coat the back of a spoon, (about 15 minutes).
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12
Remove from the heat and strain the sauce through a fine meshed strainer.
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13
Reserve in a small saucepan while you cook the chops.
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14
Heat a grill or grill pan to fairly high heat.
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15
Remove the lamb from the marinade and reason them with a touch of salt and pepper.
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16
Grill about four minutes on each side.
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17
Reheat the pomegranate Au jus.
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18
When is it just under a boil, whisk in the
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19
remaining butter.
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20
Divide the sauce between the four plates and center the chops on the sauce.
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21
Serve.
