1 Whisk orange juice, wine, pomegranate concentrate, two tablespoons of honey, oil, garlic and oregano in a bowl. Arrange lamb in a 9" x 13" baking dish; pour marinade over lamb. Cover; chill 1 to 2 hours, turning once.
2 Combine pomegranate seeds, mint, lemon juice, and remaining 2 tablespoon honey in a bowl. Mix well and chill. Heat a grill to medium-high heat. Remove lamb from dish, pat dry with paper towels and grill to desired doneness (3 minutes per side for medium-rare). Allow to sit 1 to 2 minutes.
4 Wash and rinse fresh spinach, trim stems. Boil water, add salt, wait until water is a bubbling boil, add fresh spinach and cook for 3 minutes or until wilted, drain immediately.
5 Serve topped with pomegranate mixture and steamed spinach on the side.