Pomegranates are in season now and I hope that you will enjoy this recipe for a graze that works great on chops. This recipe is my own with inspiration from a recent study of the use of pomegranate in Scripture. Love it. Enjoy.
Sauce works for about four servings.
1 large pomegranate — remove seeds as at this link — crush seeds and strain out the juice.
8 oz light corn syrup
2 Tbs apple cider vinegar
1/2 tsp salt
2 Tbs sugar
1/4 tsp red pepper
To make barbecue sauce rather than glaze, add 2 Tbs tomato paste; any more will overwhelm the pomegranate flavor.
Collect seeds, crush, and strain the juice. Reduce to about half over medium heat in sauce pan.
Remove from heat and stir in dry ingredients to dissolve. Add corn syrup. Return to heat and stir constantly while returning to boil. Boil slowly for 3 minutes.
Brush on lamb chops after half cooked on grill.
Save some sauce for the table.