Sunday, January 9, 2011
Grilled Lamb Chops with Pomegranate Glaze
Featured in Food News Journal, Best of the Blogs - January 10, 2011
From the kitchen of One Perfect Bite...For better or for worse we are a nation of meat eaters. On average, a typical American consumes 61 pounds of beef, 59 pounds of chicken and 46 pounds of pork each year. Strangely enough, that love of meat does not extend to lamb, and that typical American will eat less than a pound of it a year. Buried in the data is the fact that fully one-third of Americans have never tasted lamb. Those numbers astound me. I live in a region where sheep are raised and lamb is readily available. It is also fairly priced. Bob and I have lamb at least four times a month and enjoy it immensely. I suspect we skew the numbers that statisticians report. I know for a fact that my family consumes at least 50 pounds of lamb in the course of a year, and the Armenian family at the bottom of our hill consumes even more of it than we do. We have our own little "cluster" on this hillside and that means because we eat so much of it, 200 of you probably aren't eating any at all. More's the pity. Because we have lamb so often, I make it a point to look for new recipes and ways to cook it. Among the holdovers I had from the holiday, were four double cut lamb chops and some generic pomegranate juice and seeds. I searched for a recipe that used those three ingredients, and Google found one developed by the California Sheep Commission. It was exactly what I was looking for. While the recipe is quite easy to do, the lamb requires at least 8 hours to marinate, so, you'll have to plan accordingly. This is a lovely recipe. You will have to watch the chops closely as they brown very quickly and can burn. I hope you'll give it a try. Here's how the chops are made.
Grilled Lamb Chops with Pomegranate Glaze...from the kitchen of One Perfect Bite courtesy of California Sheep Commission
1 cup pomegranate juice
1 teaspoon minced garlic
1/4 teaspoon coarsely cracked black pepper
1/4 cup finely chopped fresh mint leaves + mint leaves for garnish
4 double-thick lamb loin chops
2 teaspoons olive oil
Garnish: 1 teaspoon pomegranate seeds
1) Combine pomegranate juice, garlic, peppercorns and chopped mint in non-reactive bowl; mix well. Add chops and turn several times to coat all sides. Refrigerate 8 to 12 hours, turning occasionally.
2) Remove chops from marinade; drain and set aside. Pour marinade into small saucepan. Heat to boiling and simmer 20 minutes or until reduced to 1/3 cup.
3) Brush chops with reduced marinade and oil. Salt.
4) Broil or grill chops about 3 inches from heat, brushing once or twice with marinade. Cook about 5 to 6 minutes per side for medium rare, 7 to 8 minutes for medium and 9 to 10 minutes for well done. Yield: 4 servings.
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