Oh, ~Rita~, this is a winner. I've always loved garlic and rosemary with lamb, and the pomegranate just really added a lovely layer of sweet and tart hiding just below the surface. I couldn't get the particular pomegranate juice you recommended, so I made a reduction of some regular Pom juice. I think next time, I might try it with a pomegranate cherry blend. It struck me as tasty. Thanks so much for sharing this.
This was so easy and so tasty. I used pomegranate juice as I could not find the concentrate. The Lamb was tender and juicy and oh so flavorful. Thanks for sharing.
I could not get the Cortas Pomegranate juice so I used the juice out of fresh pomegranate and a little port. Port was mention when I went to substitutions site. Then I did everything else as per recipe and refrigerated for 5 hours. I cooked this in my turbo grill/oven as I don't have to turn anything over in this so find it easier. They came out very moist and tasty.