Lamb Chops with Peppercorns and Pomegranate Glaze

Source: Bon Appétit - November 2009

adapted by http://theresalwaysthyme.blogspot.com

8 baby lamb chops

peppercorn mix, coarsely ground (pink, green, white, black peppercorns) or all black pepper

2 1/2 teaspoons olive oil

1 cup pomegranate juice

4 teaspoons (packed) golden brown sugar

2 teaspoons balsamic vinegar

Salad:

2 cups arugula

3 cups baby spinach

small jar marinated mushrooms

handful shredded carrots

half red pepper, half yellow pepper, sliced thin

big handful of toasted walnuts

1 tablespoon of the pomegranate glaze

1/4 cup rice wine vinegar

1/3 cup olive oil

salt and pepper to taste

Sprinkle chops very generously with pepper and salt. Heat 1 1/2 teaspoons olive oil in large nonstick skillet over medium-high heat. Add the chops; cook to desired doneness. Transfer lamb chops to platter.

Add pomegranate juice, golden brown sugar, and 2 teaspoons balsamic vinegar to skillet; if grilling use a small saucepan, and boil until reduced to about 1/4 cup glaze, stirring occasionally, about 5 minutes. Season glaze to taste with a bit of salt.

In a jar, add the olive oil, rice vinegar, salt and pepper and a tablespoon of the pomegranate glaze. Shake it up. Adjust seasonings, if needed.

Toss spinach, arugula, carrots, mushroom, and bell peppers with the vinaigrette in a medium bowl. Divide salad evenly among the plates. Top with toasted walnuts. Place two or three lamb chops alongside the salad. Drizzle glaze generously on the lamb chops and serve.