A mouth-watering dish, served during the holidays or anytime!
Preparation Time: 15 mins
Cooking Time: 35 mins
Extra Time: 8 hrs
Yield: 4 x approx. 4 oz lamb chops
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.