Dinner: Lamb Chops with Pomegranate and Dried Fig Relish

Recipe by The Bon Appétit Test Kitchen Look for sweet and flavorful pomegranate molasses at specialty foods stores and Middle Eastern markets.

Ingredients

2/3 cup pomegranate seeds
1/4 cup diced dried Calimyrna figs
1 teaspoon chopped fresh mint
1 teaspoon balsamic vinegar
1 teaspoon pomegranate molasses
5 teaspoons olive oil, divided
1/2 teaspoon cumin seeds, lightly crushed, divided
2 5-ounce lamb loin chops or shoulder blade chops

Instructions

Mix first 5 ingredients, 3 teaspoons oil, and 1/4 teaspoon cumin in small bowl.
Sprinkle lamb with remaining 1/4 teaspoon cumin, salt, and pepper. Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat. Add lamb; cook to desired doneness, about 5 minutes per side for medium. Top with relish and serve.

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