Lamb: Lamb Dishes: Pomegranate-Grilled Lamb Chops

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

Author: California Sheep Commission
Date: December 12, 2008

Serves: 4 person(s)
Yield: 4 x approx. 4 oz lamb chops

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

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 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)

Directions:

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.