Pomegranate-Grilled Lamb Chops
Ingredients:
- 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 to 8 minutes for medium and 9 to 10 minutes for well done.
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