The marinade of pomegranate juice with fresh mint gives a spicy, herbal flavor to the lamb, which is more often paired with pomegranate molasses. This is lovely to serve at a small dinner party. The lamb chops look very sophisticated when they are served with their ends crisscrossed. For an elegant dinner, accompany the lamb with Potato and Wild Mushroom Gratin with White Truffle Cheese.
Ingredients
Marinade
- ½ cup pomegranate juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons whole-grain mustard
- 2 garlic cloves, minced
- 3 tablespoons finely chopped fresh mint, plus whole leaves for garnish
- 2 teaspoons agave syrup
- ¼ cup vegetable oil
- Salt and freshly ground black pepper
- 8 to 12 thick rib lamb chops, up to ¾ inch thick
- Pomegranate seeds for garnish
How to Make It
- To make the marinade: In a food processor, combine pomegranate juice, balsamic vinegar, mustard, garlic, chopped mint, agave syrup, and vegetable oil. Season with salt and pepper and process until completely blended and smooth. Taste and adjust the seasonings. Set aside.
- Put the lamb chops in a large lock-top plastic bag and pour in the marinade. Turn the lamb in the bag to coat it evenly. Press out the air, seal the bag, and refrigerate for at least 30 minutes and up to 8 hours, turning once or twice.
- Preheat an outdoor grill to medium-high, or preheat an oiled grill pan over medium-high heat. Remove the lamb chops from the marinade and grill for 5 to 7 minutes per side for medium-rare, depending on the thickness of the meat.
- Place the lamb chops on serving plates, crisscrossing the ends for a pretty presentation. Garnish with the mint leaves and pomegranate seeds. Serve immediately.
