Lamb Chops with Pomegranate Relish

2 large oranges, segmented
1/3 cup red wine
1/4 cup unsweetened pomegranate
concentrate ( from gourmet market)
3 tbsp honey
1 tbsp olive oil
2 cloves garlic, thinly sliced
1 tsp dried oregano
16 baby lamb chops, frenched, 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 tsp fresh lemon juice

Cut orange segments into 1/8 " pieces over a bowl; collect juice ( about 1/3 cup); set orange segments aside. Whisk orange juice, wine, pomegranate concentrate, 2 tbsp 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 tbsp 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 the homemade relish.

Makes 8 - 2 lamb chop servings.

Number of Servings: 8

Recipe submitted by SparkPeople user TASHINHA.