Pomegranate Lamb

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This is one of me and my wife's favorite recipes. The pomegranate sweetens without being recognizable. We don't use pomegranate seeds, but highly recommend the au jus. I encourage reducing it much longer than recommended. Reduce until the garlic/shallot mixture is visible on the bottom, after adding the chicken stock. We also found it to be wonderful with smashed red potatoes. After boiling the potatoes sweat a couple of cloves of garlic and a couple of shallots in butter. Kill the heat and then add the potatoes back in and smash away. Then add some green onion and serve on top of the au jus. Also green onions go great, too.

Kudos to the inventor of this recipe.