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Pomegranate Lamb Lollipops

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

By Peggy Trowbridge Filippone

List of Ingredients

* 1/4 cup pomegranate juice
* 1/4 cup extra-virgin olive oil
* 2 cloves garlic, pressed
* 1 Tablespoon balsamic vinegar
* 1 Tablespoon fresh rosemary leaves
* 1 Tablespoon fresh thyme leaves
* 1 teaspoon gf Worcestershire sauce
* 1/2 teaspoon ground allspice
* 1/8 teaspoon gf dry mustard
* 2 pounds lamb chops
* Kosher salt and freshly ground black pepper



Recipe

Measure pomegranate juice, olive oil, garlic, balsamic vinegar, rosemary, thyme, Worcestershire sauce, allspice, and dry mustard into a glass jar with a lid.

Shake until well-combined (or whisk all together in a bowl).

Pour into a large freezer ziptop bag.

Add lamb chops to the marinade in the bag, zip closed, and turn the bag to evenly coat the lamb with the marinade.

Open the bag, squeeze out all the air, reseal, and let sit at room temperature for 1 to 2 hours.

Remove lamb chops from the marinade and place on a large platter.

Generously coat both sides with salt and pepper.

Heat a large, heavy skillet over medium-high heat.

Add enough olive oil to the hot pan to barely coat the bottom.

Sear the lamb chops until browned on each side, turning only once. Do this in batches.

Lamb chops are best served medium rare.

Yield: 4 servings