Note: The spicy sauce is a take on muhammara, a traditional Eastern Mediterranean dip made with roasted peppers and walnuts.
Put bread, walnuts, 4 tablespoons oil, pomegranate juice, lemon juice, cumin, cayenne, garlic, roasted peppers, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper into a blender and puree, stirring often, until very smooth; set aside.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Season lamb chops all over with remaining 11/2 teaspoons salt and 1/4 teaspoon pepper, then dust with flour, shaking off any excess. Arrange 4 chops in skillet and cook, flipping once, until deep golden brown and medium rare, 10 to 12 minutes. Transfer to a plate, cover loosely with foil, and repeat with remaining lamb chops.
Carefully discard any oil in skillet, then return skillet to medium-low heat, add sauce, and stir to scrape up any browned bits. Cook, stirring often, until thickened and hot throughout, 4 to 5 minutes. Spoon about 1/2 cup sauce onto each of 4 plates and top with lamb chops. Garnish with mint and serve with pita bread for dipping.
Printed from Oprah.com on Wednesday, June 19, 2013