Ingredients

• 2 large oranges, segmented
• 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

Instructions

1. 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.