Makes 8 chops
Prep Time: 40 minutes
Cook Time: 8 minutes
Total Time: 48 minutes
- 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
Related Read: Easy Side Dishes for Holiday Meals
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.
Add the chops to the bag. Squeeze out the air and seal the bag. Tilt slowly so the marinade coats the chops. Refrigerate for 30 minutes.
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. (You can also use a cast iron pan or a cookie sheet lined with foil).
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. Garnish with pomegranate seeds and mint sprigs before serving. This recipe pairs perfectly with simple roasted asparagus and garlic mashed potatoes. Recipe from Mom.me
Pick up all the ingredients you’ll need for fresh lamb chops at McGonigle’s Market just in time for your holiday dinner party. We are located at the corner of Ward Parkway and 79th Street.