Pomegranate Grilled Lamb Chops
1 cup pomegranate juice
1 large clove garlic, minced
3 black peppercorns, crushed
1/4 cup finely chopped fresh mint leaves
4 California lamb double-thick 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 large nonreactive bowl; mix well. Add chops and turn several times to coat well. Let stand in refrigerator for 8 to 12 hours, turning occasionally.
Remove chops from marinade; set aside. Pour marinade into small saucepan. Bring to boil and simmer until reduced to 1/3 cup, about 20 minutes. Brush chops with reduced marinade and oil. Grill about 3 inches from medium-hot heat, about 5 to 6 minutes per side, brushing once or twice with marinade, until medium rare (145˚F). Serve hot garnished with pomegranate seeds and mint leaves.