I bought two pomegranates and de-ariled them while watching TV. Two pomegranates yielded enough arils to fill a large cylindrical Chinese take-out container. For dinner, I made lamb chops with pomegranate-fig relish. You first grill up the lamb chops with a little salt, pepper and cumin. Then you top it with a mixture of pomegranate arils, chopped dried figs (I prefer the black ones), mint, cumin, molasses, and olive oil. The relish forms a lively mixture that complements the lamb (mint and lamb is a combination as old as mint jelly). On the side, I served some couscous and broccolini sauteed with olive oil to keep with a Middle Eastern-ish flair. This dinner was great during the work week because the amount of time it takes to prepare is just about equal to the time it takes to cook the lamb.
6 years ago