Pomegranate Lamb Lollipops Recipe

Pomegranate lamb lollipops are gourmet enough to be found in the finest restaurant, but take less than 30 minutes to get on the table. It’s the pomegranate juice that adds a delightful flavor to lamb chops, which are marinated in a mixture of herbs and spices. The lamb chops are then quickly pan-seared to tender perfection. They look quite dainty and elegant on the plate but are so easy to make.

You may also grill these on the barbecue over high heat. Take care not to overcook them. Lamb chops should ideally be cooked medium-rare or they will become tough. Plan ahead for marination time.

Pomegranate Lamb Lollipops Recipe

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 Worcestershire sauce
1/2 teaspoon ground allspice
1/8 teaspoon dry mustard
2 pounds lamb chops
Kosher salt and freshly ground black pepper

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.

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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