Lamb Chops with Pomegranate Relish

February 7, 2020
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Created by Harmons
1 hour 30 minutes
Serves 8
INGREDIENTS:
  • 1/2 cup red wine, such as merlot
  • 1/4 cup pomegranate molasses
  • 5 Tbsp raw honey, divided
  • 1 Tbsp olive oil
  • 2 cloves garlic, thinly sliced
  • 1 tsp dried oregano
  • 1 tsp dried sumac
  • 2 lamb chop racks, frenched, fat trimmed to 1/4"
  • 2 large oranges, zested and segmented
  • 1 cup pomegranate arils
  • 1/2 cup finely diced sweet onion
  • 1/4 cup chopped fresh mint
  • 1 1/2 tsp fresh lemon juice
  • Salt and freshly ground pepper
DIRECTIONS:

In a bowl, combine wine, pomegranate molasses, 4 tablespoons honey, oil, garlic, oregano, and sumac. Arrange lamb in a 9″x13″ baking dish, pour marinade over lamb. Cover and refrigerate, turning once, 1-2 hours.

In a bowl, combine orange zest and segments, pomegranate arils, onion, min, remaining 1 tablespoon honey, and lemon juice. Cover and refrigerate.

Preheat oven to 400°.

Remove lamb from fridge and let marinade drain off. Season lamb with salt and pepper and grill to 135°, about 25 minutes. Let rest about 5 minutes. Cut and serve topped with orange-pomegranate mixture.