Grilled Lamb Chops with Pomegranate-Port Reduction

10 Reviews

Prep: 15 min
Cook: 55 min
Ready In: 1 hr 10 min

“Marinated lamb chops get grilled and then topped with a wonderful tangy pomengranate-port reduction. Most impressive!” - by WannaBeChef

Ingredients

1 lemon, zested and juiced
2 tablespoons chopped fresh oregano
2 cloves garlic, minced
salt and black pepper to taste
8 (3 ounce) lamb chops
1/2 cup fresh unsweetened pomegranate juice
1 cup port wine
2 tablespoons pomegranate seeds

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 8 lamb chops

Directions

Whisk together the lemon zest and juice, oregano, garlic, salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Set aside to marinate.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Bring the pomegranate juice and port wine to a simmer in a small saucepan over high heat. Reduce heat to medium-low, and continue simmering until the liquid has reduced to half of its original volume, about 45 minutes. Stir in the pomegranate seeds and set aside.
Remove the lamb from the marinade, and shake off excess. Discard the remaining marinade. 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. Serve the chops drizzled with the pomegranate-port reduction.

Nutrition

Amount Per Serving (4 total)

Calories
396 cal
20%

Fat
23.4 g
36%

Carbs
10.2 g
3%

Based on a 2,000 calorie diet

Share It

Reviews (10)

Rate This Recipe

Brooklyngal

Dec. 27, 2010

"I made this recipe for company tonight for the first time; changing it up a bit to a roast boneless leg of lamb. It came out wonderfully, to raves (even from my very picky hubby). Both the marinade ..." See moreand the sauce were very easy to make. I poked some holes in the meat, and then marinated it in the fridge for about 6 hours; and then roasted it in a 350 deg. oven for about 2 hours for medium rare meat. There was NOTHING left on the platter. The only thing that I would change would be to add just a little bit of thickening agen to the sauce next time; as it is a bit thin, even after simmering for almost an hour. I will also try this with a pork roast in the future; and perhaps on chicken. It would be great on either one I think."

amomof2dogs

Mar. 7, 2011

"Absolutely amazing! My guests wanted to lick the plate. The sweetness of the pomegranate-port reduction was a nice balance against the lemon marinated lamb chops. Served with garlic mashed red pota..." See moretoes, steamed broccoli and Pentage Winery Syrah wine. Very quick and easy to prepare. Colour was very appealing. Delicious. Will make this one again and again."

eveboc

May. 9, 2011

"I made this meal for my mom on mothers day. She loved it and so did the rest of my family. I used Dow's Fine Ruby Port. It's a sweet wine, which went really well with the lamb. Will make again...." See more"

More Reviews