Marinated lamb chops are grilled and then topped with a wonderful tangy pomengranate-port reduction. Very impressive!
I made this recipe for company tonight for the first time; changing it up a bit to a roast boneless leg of lamb. It came out wonderfully, to raves (even from my very picky hubby). Both the marinade and the sauce were very easy to make. I poked some holes in the meat, and then marinated it in the fridge for about 6 hours; and then roasted it in a 350 deg. oven for about 2 hours for medium rare meat. There was NOTHING left on the platter. The only thing that I would change would be to add just a little bit of thickening agen to the sauce next time; as it is a bit thin, even after simmering for almost an hour. I will also try this with a pork roast in the future; and perhaps on chicken. It would be great on either one I think. - 24 Dec 2010 (Review from Allrecipes US | Canada)
Absolutely amazing! My guests wanted to lick the plate. The sweetness of the pomegranate-port reduction was a nice balance against the lemon marinated lamb chops. Served with garlic mashed red potatoes, steamed broccoli and Pentage Winery Syrah wine. Very quick and easy to prepare. Colour was very appealing. Delicious. Will make this one again and again. - 04 Mar 2011 (Review from Allrecipes US | Canada)
I made this meal for my mom on mothers day. She loved it and so did the rest of my family. I used Dow's Fine Ruby Port. It's a sweet wine, which went really well with the lamb. Will make again. - 09 May 2011 (Review from Allrecipes US | Canada)