Pomegranate and Mint Lamb Chops

Ingredients

• 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

Directions

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.

Grilled Yellow Potatoes with Mustard Sauce

Ingredients

• 3 pounds yellow potatoes, such as Yukon Gold
• ¾ cup extra virgin olive oil, divided
• 1 tablespoon fresh rosemary
• 5 tablespoons fresh Italian flat leaf parsley, divided
• 1 teaspoon kosher salt or sea salt, divided
• ¼ cup champagne vinegar
• 2 tablespoons whole grain mustard
• 1 tablespoon Dijon mustard

Instructions

1. Preheat grill to a medium heat.
2. Bring a large pot of salted water to a boil and drop in the whole skin-on potatoes. Bring back to a boil and cook 8-10 minutes. Remove to room temperature to cool. Discard water. The potatoes will not be fully cooked and will finish on the grill.
3. While the potatoes are cooling, place ½ cup of olive oil, the rosemary, 3 tablespoons of parsley and ½ teaspoon of the salt into a mini food processor and blend until a liquidy paste forms.
4. Once the potatoes are cool enough to handle, slice skin-on into thick ¾ inch slices and place on a sheet pan. Spread the rosemary mixture on both sides of the potatoes using all of the mixture.
5. Gill for 15 minutes turning a few times until fully cooked through and nicely browned. If the oil makes the grill flame up, move them to a higher rack until the flames settle down.
6. While potatoes are cooking, in a small bowl, mix vinegar, remaining ¼ cup of olive oil, remaining ½ teaspoon salt and both mustards until blended. Chop the remaining parsley and set aside.
7. As soon as the potatoes come off the grill, toss lightly with the dressing and sprinkle remaining two tablespoons of parsley over the top.