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)


    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.

Nutritional Information
(Per Serving)

Calories:314 cals
Kilojoules:1,313 kJ
Fat:13.3 g
Carbohydrates:12.4 g
Protein:34.2 g
Cholesterol:107.0 mg
Sodium:99 mg
Saturated Fat:4.3 g
Fiber:0.4 g
Calcium:32.0 mg
Total Sugars:10.0 g

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