We heart this dish. Pomegranate may protect your arteries against LDL ("bad") cholesterol.

Ingredients

　　1/3 cup red wine (such as Pinot Noir)

　　1/4 cup unsweetened pomegranate concentrate (found at gourmet markets)

　　3 tablespoons honey

　　1 tablespoon olive oil

　　2 cloves garlic, thinly sliced

　　1 teaspoon dried oregano

　　16 baby lamb chops, frenched (ask your butcher to do it), fat trimmed to 1/8 inch

　　1 cup pomegranate seeds

　　1/3 cup finely diced Vidalia onion

　　1/4 cup chopped fresh mint

　　1 1/2 teaspoons fresh lemon juice

　　Cut orange segments into 1/8-inch pieces over a bowl; collect juice (about 1/3 cup); set orange segments aside. Whisk orange juice, wine, pomegranate concentrate, 2 tablespoons of honey, oil, garlic and oregano in a bowl. Arrange lamb in a 9" x 13" baking dish; pour marinade over lamb. Cover; chill 1 to 2 hours, turning once. Combine cut orange, pomegranate seeds, onion, mint, remaining 1 tablespoon honey and lemon juice in a bowl. Toss gently; chill. Heat a grill or grill pan to medium-high. Remove lamb from dish, pat dry and grill to desired doneness (3 minutes per side for medium-rare). Let rest 1 to 2 minutes. Serve topped with relish.

Nutrition Per Serving

　　9.4g fat (4.7g saturated)

　　18.3g carbs

　　1.2g fiber

　　21g protein

　　#### Nutritional analysis provided by Self

　　##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/1389526/2?mbid=HDEPI) ›