hen we think of healthy food, lamb doesn't usually come to mind, but if you choose the right cut and trim the external fat, lamb can be a great source of lean protein, B vitamins, zinc, and iron. The seasonal pomegranate sauce makes the dish festive. Wear an apron while working with the pomegranate, since the juice does stain.

Lamb:

• 8 small loin lamb chops, trimmed of outer fat, about 2.5 ounces each
  
• 2 garlic cloves, minced
  
• 1/4 teaspoon pepper
  
• 1/4 teaspoon salt
  

Sauce:

• 1 pomegranate
  
• 1/2 cup Health Valley fat-free chicken broth
  
• 2 garlic cloves, minced
  
• 2 shallots, minced
  
• 1 tablespoon fresh thyme, minced
  
• 1 tablespoon fresh oregano or marjoram, minced
  
• 1/8 teaspoon pepper
  
• - pinch of salt
  

Instructions:


1. Preheat broiler. Wash the lamb chops and pat them dry. Rub the minced garlic on both sides of the chops and let stand at room temperature while the sauce is cooking.

2. Remove the seeds from the pomegranate by first rolling it with pressure on the counter top. Use a knife to score the skin into 4 sections. Fill a deep bowl with luke-warm water. Submerge the fruit and begin breaking off sections, scooping the seeds away from the white pith. The seeds will sink to the bottom and the pith will float to the top. Skim the top of the water and drain seeds into a colander. Pick out any stray pith.

3. Transfer seeds to a small heavy saucepan. Add chicken broth, garlic, shallots, thyme, and oregano. Cover and cook over medium heat, stirring occasionally, about 10 minutes.

4. While the sauce is cooking, season the lamb with 1/4 teaspoon each salt and pepper. Broil about 4 minutes each side for rare, 6 minutes each side for medium.

5. Add the remaining salt and pepper to the sauce and let it stand until the lamb is ready. Serve lamb with sauce on top or on the side.