Lamb Chops with Pomegranate Molasses

To further demonstrate that I don't only make and eat sweets, I hereby present my easy go-to dish for when we want comfort food, which is most of the time: lamb chops, roasted baby potatoes and broccolini.

Lamb is ubiquitous in South Africa -- the arid Karoo region produces arguably the most mild-flavored lamb in the world and you can buy it at gas stations (no joke) -- but I've never much cared for it and my husband isn't a fan of the pungent stuff here in the States. So I have a trick, if you will, for mellowing the flavor: pomegranate molasses. It's not easy to find, but is well worth a trip to a specialty market or the Internet. (I buy Sadaf brand from chefshop.com, which has but one ingredient: California pomegranates.)

Pomegranate molasses is brilliant because you can use it in a variety of sweet and savory dishes. Much like balsamic reduction -- but better -- it's a great component in salad dressings and sauces and is equally delicious simply drizzled over ice cream or strawberries.

And drizzling is exactly how I use it to flavor lamb chops.  Season your chops with salt and pepper, grill for about 5 minutes on each side (for medium), remove to a platter, and generously drizzle with pomegranate molasses. Booyah. Delicious.

To make the potatoes, simply toss them with olive oil, sea salt and black pepper, arrange them on a baking sheet and bake at 400 degrees F for about 35 minutes. After 20 minutes I move the potatoes around so they get brown and crispy on both sides.