Pomegranate-Grilled Lamb Chops

Pomegranate-Grilled Lamb Chops

A mouth-watering dish, served during the holidays or anytime!


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Serves: 4 person(s) Change

Preparation Time: 15 mins
Cooking Time: 35 mins
Extra Time: 8 hrs
(for marinating)

Yield: 4 x approx. 4 oz lamb chops

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe Gluten-Free Recipe

Ingredients Convert to Metric

  • 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 California lamb loin chops (about 5 oz each)
  • 2 tsp olive oil
  • 1 tsp pomegranate seeds (for garnish)
  • 8 whole mint leaves, extra (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.

Grill chops, about 3 inches from medium-hot heat, brushing once or twice with marinade. Cook to desired doneness, about 5 to 6 minutes per side for medium rare, 7 to 8 minutes for medium. Serve piping hot.

Thanks to California Sheep Commission