When flipping through the latest issue of Bon Appetit, the beautiful picture of lamb with pomegranate caught my eye. I tore out the recipe because it looked like a good use for the bottle of pomegranate molasses that's been languishing in my fridge. I simplified the recipe a bit by using boneless lamb chunks, I think it saved a lot of time and energy. I served this dish over bulgur wheat instead of the couscous that the recipe calls for. The lamb comes out sweet and tangy from the pomegranate molasses with an exotic flavor from the spice blend. Fresh pomegranate arils and basil add a finishing touch. This was a fun and unique recipe - simple, but still elegant and delicious.