Lamb Chops with Pomegranate Relish

Ingredients for Lamb Chops with Pomegranate Relish

• 2 large oranges, segmented

• 80ml red wine (such as Pinot Noir)

• 60ml unsweetened pomegranate concentrate (found at gourmet markets)

• 3 tablespoons honey

• 1 tablespoon olive oil

• 2 cloves garlic, thinly sliced

• 1 teaspoon dried oregano

• 16 baby lamb chops, frenched (ask your butcher to do it), fat trimmed to 1/8 inch

• 140g pomegranate seeds

• 45g finely diced Vidalia onion

• 1/4 cup chopped fresh mint

• 1 1/2 teaspoons fresh lemon juice

How to make Lamb Chops with Pomegranate Relish

Cut orange segments into 1/8-inch pieces over a bowl; collect juice (about 80ml ); set orange segments aside. Whisk orange juice, wine, pomegranate concentrate, 2 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. Combine cut orange, pomegranate seeds, onion, mint, remaining 1 tablespoon honey and lemon juice in a bowl. Toss gently; chill. Heat a grill or grill pan to medium-high. Remove lamb from dish, pat dry and grill to desired doneness (3 minutes per side for medium-rare). Let rest 1 to 2 minutes. Serve topped with relish.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.