Pomegranate Grilled Lamb Chops

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


  1. 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.
  2. 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.
  3. 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 degrees F).
  4. Serve hot garnished with pomegranate seeds and mint leaves.

Servings: 4

Recipe and photo used with permission from: California Sheep Commission

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