Pomegranate and Mint Lamb Chops
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Saturday, September 12, 2015

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Pomegranate and Mint Lamb Chops

Kelly Mike - Saturday, September 12, 2015


  • ¾ cup pomegranate syrup or molasses
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 4 cloves of garlic
  • 12 large mint leaves
  • 1 tablespoon honey
  • ¼ cup olive oil
  • 1 teaspoon salt
  • 8 frenched lamb rib chops, about ½-inch to ¾-inch thick
  • 1 cup fresh pomegranate for garnish
  • fresh sprigs of mint for garnish


  1. Blend the pomegranate syrup or molasses, vinegar, mustard, garlic, mint leaves, honey, olive oil and salt in a blender or food processor until smooth. Pour into a gallon size zip-close bag.
  2. Add the chops to the bag. Squeeze out the air and seal the bag. Turn slowly so the marinade coats the chops. Refrigerate for 30-minutes.
  3. Move oven rack 5 to 6-inches from broiler. Heat broiler to high. Line the bottom of an oven broiler pan with foil. Place broiler pan grill on top.
  4. Remove chops from marinade and shake off excess. Place on broiler pan grill. Broil for 4 minutes. Turn and broil 3 to 4 minutes longer or until temperature reaches 145°F for medium rare.
  5. Garnish with pomegranate seeds and mint sprigs before serving.


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