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
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.