Serve piping hot with pomegranate
seeds and mint leaves for garnish accompanied by a green salad
and a luscious tiramisu for dessert.
Pomegranate-Grilled
Lamb Chops
- 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 teaspoons olive oil
1 teaspoon pomegranate seeds; for garnish
Mint leaves; 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. 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, 7-8 minutes for medium and 9 to 10 minutes for well
done.
Makes 4 servings.
Recipe and photograph provided
courtesy of the California Sheep Commission.
