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Pomegranates, mint and rib lamb chops are such an elegantly
beautiful combination. The ruby-red pomegranates and bright green mint just pop
off the platter.
This easy recipe is gluten-free and Paleo (if you use a
Paleo-friendly mustard), but honestly, it’s just plain delicious. The
sweet-tart bite of the pomegranate syrup pairs naturally with the cool taste of
the fresh mint.
Photograph by Christina Chavez
The lamb rib chops I used were “Frenched,” which means the
meat is cut away from the end of the rib or chop so that part of the bone is
visible. This makes the meat cook more evenly. It also makes it look super
fancy (and I really like fancy, especially at this time of year.) Ask your
butcher to French the rib chops. You can also use lamb loin chops, if you like.
Pomegranate syrup or molasses is available at Whole Foods,
Trader Joe’s or ethnic markets. I used Annie’s Naturals Dijon Mustard, but any
Dijon or whole grain mustard will add a burst of tanginess!
RECIPE: Pomegranate and Mint Lamb Chops
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
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. Turn slowly
so the marinade coats the chops. Refrigerate for 30-minutes.
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
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.