I was trying to figure out what this week's Sunday BBQ should be, when I realized that we haven't talked about grilled lamb. For some reason, many people think of lamb as difficult and exotic, however it's really quite easy — if you can do pork chops, you can do lamb chops — and is wonderfully delicious. This particular recipe calls for a wonderful pomegranate marinade, you should let it soak overnight if you can, but don't worry if you can't. To wow your friends with a deceptively simple grilled meal, read more

Pomegranate-Grilled Lamb Chops
From California Sheep Commission
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1 cup fresh or bottled pomegranate juice
1 large clove garlic, minced
3 black peppercorns, crushed
1/4 cup finely chopped fresh mint leaves
4 double-thick California lamb loin chops
2 teaspoons olive oil
1 teaspoon pomegranate seeds; for garnish
Mint leaves; for garnish

  1. Combine pomegranate juice, garlic, peppercorns and chopped mint in non-reactive bowl; mix well.
  2. Add chops and turn several times to coat well.
  3. Refrigerate 8 to 12 hours, turning occasionally.
  4. Remove chops from marinade; drain and set aside.
  5. Pour marinade into small saucepan.
  6. Heat to boiling and simmer 20 minutes or until reduced to 1/3 cup.
  7. Brush chops with reduced marinade and oil.
  8. Broil or grill chops about 3 inches from heat, brushing once or twice with marinade.
  9. Cook to preferred doneness, about 5 to 6 minutes per side for medium rare, 7-8 minutes for medium and 9 to 10 minutes for well done.

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