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Marinated Lamb Chops With Aged Pomegranate Balsamic Glaze

Marinated Lamb Chops With Aged Pomegranate Balsamic Glaze
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  1. Marinade
  2. 1 Rack of Lamb- Trimmed and cut into small chops
  3. 2 cups Olivia's Lemon Olive Oil
  4. 1/2 cup Olivia's Aged Pomegranate Balsamic Vinegar
  5. 1 Red Onion chopped
  6. 1/4 cup Fresh Garlic chopped
  7. 2 tbl Fresh Italian Parsley Chopped
  8. 1 tbl Fresh Thyme chopped
  9. 2 tsp Kosher Salt
  10. 1/2 tsp Black Pepper
  11. Pomegranate Balsamic Glaze
  12. 1 cup Pomegranate Balsamic Vinegar
  13. 1/2 cup Sugar
  14. 1 tsp Kosher salt
  15. 2 tbl Cornstarch mixed with 2 tbl of water
  1. Combine Lemon Olive Oil, Pomegranate Balsamic Vinegar, onion, garlic, parsley, thyme, kosher salt and pepper in a large bowl. Mix thoroughly.
  2. Lightly Season cut lamb with kosher salt and black pepper, place in marinade, mix until meat is coated on all sides.
  3. Cover with plastic wrap and refrigerate for minimum of 1 hour. Can do a day ahead.
Pomegranate Balsamic Glaze
  1. Combine cornstarch and water in a small cup until diluted, set aside.
  2. Place Pomegranate Balsamic Vinegar, sugar and salt in a small sauce pan. Bring to a boil, reduce heat to a simmer. Simmer until volume is reduced by 1/2.
  3. Stir in cornstarch mixture to pan with a wire whip.
  4. Heat until thickened. Remove and hold warm until service.
To Serve
  1. Remove lamb from marinade, discard marinade
  2. Grill or pan sear lamb until desired doneness (Medium rare is best, it doesn't take long)
  3. Remove lamb from heat and plate.
  4. Drizzle warm glaze over plated lamb
  5. Garnish with Italian Parsley
  6. Serve with your favorite starch and vegetable or serve as a passed appetizer.
Olivia Olive Oil
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