Celebrate the pomegranate season with these savory lamb chops. The combination of lamb with pomegranate juice was a favorite in California rancho kitchens in the early 1900s. The pomegranate juice may have been intended to mask the strongly flavored lamb produced on the ranches in those days. On the other hand, the combination could have had appeal then, as now, simply because it tastes so good.
This pomegranate juice, mint and whole-grain mustard marinade gives a spicy, herbal flavor to the lamb. Pomegranate juice is easy to find in most markets today. I use the Pom brand. This quick entree has been a life-saver when I've been in a hurry and wanted something a bit out of the ordinary.
Many people disagree about what the best-flavored lamb is. I tend to be an American lamb fan for its young, sweet flavor. Others prefer the stronger flavor of New Zealand or Australian lamb. I have used the New Zealand lamb for this recipe with great results, because the marinade is bursting with sweet herb flavor and tempers the strong, slightly gamey taste.
Watch the meat carefully as it grills — it can burn from the sugars in the marinade. I favor the rib chop, but this sauce would be equally good with the loin lamb chop, too. And, if you are not a fan of lamb, this marinade and sauce is a perfect match with meaty sea bass, shrimp, scallops or chicken.
Contact Diane Rossen Worthington at www.seriouslysimple.com.
Grilled Lamb Chops With Pomegranate Mint Marinade
1⁄2 cup pomegranate juice
2 tablespoons balsamic vinegar
2 tablespoons whole-grain mustard
2 cloves garlic, minced
3 tablespoons finely chopped fresh mint leaves, plus whole leaves for garnish
2 teaspoons agave syrup
1⁄4 cup vegetable oil
Salt and freshly ground black pepper, to taste
8 to 12 thick lamb chops, up to 3⁄4 inch thick
Pomegranate seeds, for garnish
In a food processor fitted with the metal blade, combine the juice, vinegar, mustard, garlic, mint, agave syrup and oil; process until completely blended and smooth. Season the marinade with salt and pepper, and adjust the seasonings as desired.
Put the lamb chops in a large plastic zipper-top bag and pour in the marinade. Turn the lamb in the bag to coat it evenly. Close the bag and refrigerate it for at least 30 minutes or up to 8 hours, turning once or twice.
Heat a barbecue grill or an oiled grill pan to medium-high heat. Remove the lamb chops from the marinade and grill them for 5 to 7 minutes per side for medium-rare, depending on thickness of the meat.
Place the lamb chops on serving plates, criss-crossing the ends for a pretty presentation. Garnish with mint leaves and pomegranate seeds. Serve immediately.
Makes 4 to 6 servings.
