Pomegranates are not native to the Pacific Northwest, but here is a good sauce I made by once upon a time. The recipe comes from memory. The sauce goes well with lamb and that Oregon staple, pinot noir. Warm weather natives, rejoice.
2 pomegranates, or 1 cup of pure pomegranate juice
2 tablespoons of honey
1-2 tablespoons of rosemary, minced
1 large garlic clove, minced
1 tablespoon of raspberry red wine vinegar, or sherry vinegar
2 tablespoons of pinot noir (more than this is fine)
generous pinch of lavender flowers
1/2 teaspoon of herbed salt or kosher salt
handful of fresh pomegranate seeds
juices from a lamb shoulder chop, if available (see below)
If using whole pomegranates, remove the seeds from both. Set aside a handful for later. Crush the seeds to extract as much juice as possible. Drain the mixture in a fine mesh colander. Discard the crushed seeds.
Rub two boneless lamb shoulder chops with salt, pepper, and chopped rosemary leaves. Pour a tablespoon of olive oil into a pan and heat over medium high heat. Sear one side of the lamb, turn over and sear the other side, then reduce the heat to medium. Cover and cook for about 8-12 minutes (longer for well done).
Mix the juice and rosemary in a sauce pan and heat and simmer until the volume is reduced by half. Add the garlic, honey, and lavender to the sauce. Bring the mixture to a boil and add the vinegar, wine and salt. Reduce the heat, so the liquid simmers. The lamb should be done by now. Set aside the lamb on a warm plate.
Add the lamb juices to the pomegranate mixture. Let the sauce simmer for two minutes until the volume reduces slightly. Remove the sauce from the heat, toss in the fresh pomegranate seeds.
Pour the sauce over the lamb and serve.