Pomegranate-Grilled Lamb Chops

Serve piping hot with pomegranate seeds and mint leaves for garnish accompanied by a green salad and a luscious tiramisu for dessert.


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

1. 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.
2. 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.
3. Brush chops with reduced marinade and oil.
4. 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 to 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.