- 1 cup pomegranate juice
- 1 cup japanese plum wine
- 1 rack of lamb, sliced into chops
- olive oil
- salt & pepper to taste
Boil together pomegranate juice and plum wine until liquid has reduced to 1/4 cup.
Heat a cast iron skillet over medium high heat. Drizzle lamb chops with olive oil and season with salt and pepper. Cook until lamb chops are golden brown on both sides and serve topped with agrodolce.