Lamb Chops with Pomegranate Relish

Recommended Wine: Southern Red
Southern Red
  • 8 trimmed Lamb chops
  • 1 cup Lakeridge Southern Red
  • 2 large oranges, segmented
  • 1/4 cup unsweetened pomegranate juice
  • 3 tablespoons honey
  • 1 tablespoon olive oil
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon dried oregano
  • 1/3 cup finely diced Vidalia onion
  • 1/2 cup pomegranate seeds
  • 1/4 cup chopped fresh mint
  • 1 1/2 teaspoons fresh lemon juice
Cut orange segments into 1/8-inch pieces over a bowl; collect juice (about 1/3 cup); set orange segments aside. Whisk orange juice, Southern Red wine, pomegranate juice, 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 hour, turning once. To make relish combine orange, onion, mint, remaining 1 tablespoon honey and lemon juice in a bowl. Toss gently; chill. Heat 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 and a glass of Lakeridge Southern Red.

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