POM Wonderful-Glazed Lamb Chops on White Beans

Prep Time
Cook Time
  • 2 Pomegranates, Juice
  • 1 cup Pomegranates
  • 1 Pomegranates, arils for garnish
  • 8 lamb chops, 2.5cm thick
  • 1 1/2 tbsp olive oil
  • 1 tbsp fresh rosemary
  • 1 clove garlic, chopped
  • 1/4 tsp Salt and pepper to taste
  • 1 clove garlic, crushed
  • 425 grams white navy beans or cannelloni beans, cooked
  • 2 tsp dried basil
  1. Prepare garnish - Score 1 fresh pomegranate and place in a bowl of water.
  2. Break open the pomegranate under water to free the arils (seed sacs).
  3. The arils will sink to the bottom of the bowl and the membrane will float to the top.
  4. Sieve and put the arils in a separate bowl.
  5. Reserve 1/4 cup of the arils from fruit and set aside.
  6. (Refrigerate or freeze remaining arils for another use.)
  7. Prepare fresh pomegranate juice.*
  8. In a large skillet, heat 1 tbsp oil.
  9. Add lamb chops, rosemary, chopped garlic, salt and pepper.
  10. Brown very quickly on high heat turning once, about 10 minutes.
  11. Remove chops from the pan; cover and keep warm.
  12. Add pomegranate juice to pan and reduce by one third.
  13. Return lamb chops to the pan and turn over to glaze.
  14. Hold and keep hot until serving.
  15. In a separate pan add 1 tsp oil and crushed garlic, stir until aromatic.
  16. Add chopped, drained tomatoes and cook over medium heat, stirring constantly until all juices have reduced, about 5 minutes.
  17. Add beans and basil; cook over medium low heat until juice has thickened, about 15 to 20 minutes.
  18. Serve 1/2 cup beans with lamb chops on top and sprinkle with arils and more chopped basil.
*For 1 cup of juice, cut 2-3 large POM Wonderful pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.