Mint-Pesto Lamb Chops

• 2 cups pomegranate juice
• 1 cup balsamic vinegar
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 8 garlic cloves, peeled
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup olive oil
• 8 double-cut lamb rib chops (2 inches thick and 4 ounces each)
• 1 tablespoon olive oil
• Pomegranate seeds and torn fresh mint leaves, optional

1. In a large saucepan, bring pomegranate juice and vinegar to a boil over medium heat; cook until reduced to 1/2 cup.
2. Meanwhile, for pesto, place the mint, cilantro, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream.
3. Coat chops with pesto. In a large ovenproof skillet, brown lamb in oil on all sides.
4. Bake, uncovered, at 450u0b0 oven for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Drizzle with pomegranate sauce and, if desired, sprinkle with pomegranate seeds and mint leaves.

pomegranate juice, balsamic vinegar, fresh mint, fresh cilantro, garlic, salt, pepper, olive oil, chops, olive oil, mint

Taken from www.tasteofhome.com/recipes/mint-pesto-lamb-chops/ (may not work)