Cook the potatoes in boiling water. Melt the butter and oil in a pan then fry the lamb for 6 minutes, turning halfway to brown both side. Remove from the pan and keep warm.
Add the onion and rosemary to the same frying pan and stir-fry for 3-5 minutes, then pour in the wine. Allow the liquid to reduce by half before adding the balsamic vinegar, honey and stock until the sauce has thickened
Cut the pomegranate in half horizontally. Hold one half over the pan, cut side down, and firmly tap the skin with a spoon to release the seeds and juice. Simmer for a further 3-4 minutes. Drain and mash the potato, season then serve with the chops and sauce.
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