Grilling, Smoking and Barbecuing Recipes

Pomegranate Grilled Lamb Chops

Pomegranate Grilled Lamb Chops

Yield: 4 servings


  • 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.


Recipe and photo used with permission from: California Sheep Commission

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