This recipe combines the subtle sweetness of pomegranate with the acidity of red wine, and goes really well with salty seared meats. I tried it with lamb chops and tested it with three crowds, and it was a winner every time.
Heat 2 tbsps olive oil in a small sauce pan
Add 1/2 chopped onion and 2 minced cloves of garlic when the oil is hot
Add 1 1/2 cup dry red wine, bring to boil
Add 1 tbsp rosemary and 1 tbsp thyme (preferably fresh)
Simmer until wine is almost dry
Add 3 tbsps pomegranate syrup, bring to boil
Add 1/2 cup cream, stir continue cooking on medium heat until the sauce has a thick consistency.
Season with salt and pepper (I add some red pepper flakes to give it a lasting kick).
Sear lamb chops or any other meat to your liking. You can chop up the meat into bite sizes after it is cooked, and serve the meat on a plate with toothpicks and the sauce next to it, as tapas. Or you can plate the meat and pour some sauce on the side. Garnish with fresh rosemary.
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