Grilled Lamb Chops With Pomegranate-Port Reduction
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Oregano (chopped fresh)2 cloves
Garlic (minced)1
Salt1 cup
Port Wine2 tbsps
Pomegranate SeedsDirections:
1
Whisk together the lemon zest and juice, oregano, garlic, salt, and black pepper in a bowl; pour into a resealable plastic bag
2
Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag
3
Set aside to marinate
4
Preheat an outdoor grill for medium-high heat, and lightly oil the grate
5
Bring the pomegranate juice and port wine to a simmer in a small saucepan over high heat
6
Reduce heat to medium-low, and continue simmering until the liquid has reduced to half of its original volume, about 45 minutes
7
Stir in the pomegranate seeds and set aside
8
Remove the lamb from the marinade, and shake off excess
9
Discard the remaining marinade
10
Cook the chops on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, about 4 minutes per side for medium rare
11
Serve the chops drizzled with the pomegranate-port reduction