Baby Lamb Loin Chops with Spinach and Pomegranate Seeds
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Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 2 h. 20 min.
Ready in
Ingredients
for
- For lamb
- ⅓ cup Orange juice
- ⅓ cup Red wine
- ¼ cup unsweetened pomegranate concentrate
- 4 Tbsps honey
- 2 Tbsps olive oil
- 2 cloves garlic cloves (thinly sliced)
- 1 tsp dried oregano
- 16 baby lamb chops (loin)
- 1 cup Pomegranate seed
- 3 Tbsps fresh mint (chopped)
- 2 tsps fresh lemon juice
Preparation steps
1.
Whisk orange juice, wine, pomegranate concentrate, two tablespoons of honey, oil, garlic and oregano in a bowl. Arrange lamb in a 9" x 13" baking dish; pour marinade over lamb. Cover; chill 1 to 2 hours, turning once.
2.
Combine pomegranate seeds, mint, lemon juice, and remaining 2 tablespoon honey in a bowl. Mix well and chill. Heat a grill to medium-high heat. Remove lamb from dish, pat dry with paper towels and grill to desired doneness (3 minutes per side for medium-rare). Allow to sit 1 to 2 minutes.
3.
For Spinach:
4.
Wash and rinse fresh spinach, trim stems. Boil water, add salt, wait until water is a bubbling boil, add fresh spinach and cook for 3 minutes or until wilted, drain immediately.
5.
Serve topped with pomegranate mixture and steamed spinach on the side.
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