- 2 racks lamb, bones Frenched, cut into single chops aka lollipops (about 14 bones total)
- ¾ cup pomegranate juice (I used POM Wonderful)
- ½ cup sugar
- 1 teaspoon grated ginger
- 2 teaspoons chili garlic sauce
- 1 teaspoon fresh rosemary, finely chopped
- Pomegranate seeds
In a 2 QT saucepan, combine the pomegranate juice, sugar, ginger, chili garlic sauce and rosemary. Bring the mixture to a boil over high heat. Lower the temperate slightly but continue to boil for 10-15 minutes until the sauce is reduced and syrupy.
Meanwhile, heat a grill pan over medium high heat. Brush the lamb chops with olive oil and season both sides of the lamb chops with salt and pepper. Grill the lamb chops for about 3 minutes on each side, aiming for medium doneness. Arrange the grilled lamb on a platter and liberally drizzle it with the pomegranate glaze. Garnish with fresh rosemary and pomegranate seeds.