Grilled Lamb Chops with Pomegranate-Port Reduction Marinated lamb chops get grilled and then topped with a wonderful tangy pomengranate-port reduction. Most impressive!
Ingredients
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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.
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Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
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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.
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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.
Per Serving: 396 calories; protein 25.9g; carbohydrates 10.2g; fat 23.4g; cholesterol 100.8mg; sodium 82.9mg.