Pomegranate-Grilled Lamb Chops

Ingredients:
  • 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 tsp olive oil
  • 1 tsp pomegranate seeds; for garnish
  • Mint leaves; for garnish
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Preparation:

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.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:






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