Lamb Chops with Pomegranate, Cucumber, and Mint Salsa
| Yield: | 1 Servings |
| Categories: |
| 4 | Garlic cloves | |
| 4 | 3/4-inch-thick lamb chops (8 to 10 ounces each); (up to 1-inch) | |
| 2 | ts | Minced fresh rosemary leaves |
| 2 | ts | Chopped fresh mint leaves |
| 3 | tb | Olive oil |
| FOR SALSA | ||
| 1/2 | c | Pine nuts |
| 1 | English cucumber | |
| 2 | tb | Mint jelly |
| 2 | tb | White-wine vinegar |
| 1 | tb | Olive oil |
| Seeds from 1 large pomegranate | ||
| 2 | tb | Chopped fresh mint leaves |
| 1/2 | ts | Minced garlic |
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