Pomegranate Grilled Lamb Chops Recipe - California Lamb

Pomegranate Grilled Lamb Chops Recipe

Serving Size: 4


Pomegranate Grilled Lamb Chops

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.

Click to rate this post!
[Total: 0 Average: 0]


  • 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

garlic, grilled, lamb chop, lamb chops, mediterranean, mint, pomegranate