Pomegranate-Grilled Lamb Chops
Serve piping hot with a garnish of pomegranate seeds and mint leaves accompanied by a green salad and luscious tiramisu for dessert.
1 cup fresh or bottled pomegranate juice
1 large clove garlic, minced
3 black peppercorns, crushed
1/4 cup finely chopped fresh mint leaves
4 double-thick California lamb loin chops
2 teaspoons olive oil
1 teaspoon pomegranate seeds; for garnish
Mint leaves for garnish
- Combine pomegranate juice, garlic, peppercorns and chopped mint in non-reactive bowl; mix well. Add chops and turn several times to coat well. Refrigerate 8 to 12 hours, turning occasionally.
- Remove chops from marinade; drain and set aside. Pour marinade into small saucepan. Heat to boiling and simmer 20 minutes or until reduced to 1/3 cup.
- Brush chops with reduced marinade and oil.
- Broil or grill chops about 3-inches from heat, brushing once or twice with marinade. Cook to preferred doneness, about 5 to 6 minutes per side for medium rare, 7 to 8 minutes for medium and 9 to 10 minutes for well done.
Makes 4 servings.
Recipe and photograph provided courtesy of the California Sheep Commission.