Pomegranite, Balsamic Vinegar, and Rosemary Reduction

This was so good, I just had to type up a recipe.

Costco has had rack of lamb in lately and since we never cook lamb but always want to, we bought a rack a week and a half ago. It was so good that we ate the whole thing in one night and decided that we had to make lamb for a dinner party we hosted last night. To make it a little more special we decided to stick with a Mediterranean theme and make a pomegranate balsamic vinegar reduction for the sauce.

The sauce was out of this world. Now I want to use it on everything.

The recipe:

1 ½ cups pomegranate juice
½ cup balsamic vinegar
1 tsp sugar
½ tsp salt
3 sprigs rosemary

Bring everything to a boil and let it reduce down to half a cup. Pick out and toss the sprigs of rosemary.

It’s tart and fruity with a little sweetness and the consistency of syrup.

And a little tip: don’t lean over the pot of boiling liquid and breathe in the steam, the boiling vinegar will make you tear up like a baby. That stuff is intense!