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Marinated Lamb Chops With Aged Pomegranate Balsamic Glaze

Ingredients

  • Marinade
  • 1 Rack of Lamb- Trimmed and cut into small chops
  • 2 cups Olivia's Lemon Olive Oil
  • 1/2 cup Olivia's Aged Pomegranate Balsamic Vinegar
  • 1 Red Onion chopped
  • 1/4 cup Fresh Garlic chopped
  • 2 tbl Fresh Italian Parsley Chopped
  • 1 tbl Fresh Thyme chopped
  • 2 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • Pomegranate Balsamic Glaze
  • 1 cup Pomegranate Balsamic Vinegar
  • 1/2 cup Sugar
  • 1 tsp Kosher salt
  • 2 tbl Cornstarch mixed with 2 tbl of water

Instructions

Marinade

  • Combine Lemon Olive Oil, Pomegranate Balsamic Vinegar, onion, garlic, parsley, thyme, kosher salt and pepper in a large bowl. Mix thoroughly.
  • Lightly Season cut lamb with kosher salt and black pepper, place in marinade, mix until meat is coated on all sides.
  • Cover with plastic wrap and refrigerate for minimum of 1 hour. Can do a day ahead.

Pomegranate Balsamic Glaze

  • Combine cornstarch and water in a small cup until diluted, set aside.
  • 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.
  • Stir in cornstarch mixture to pan with a wire whip.
  • Heat until thickened. Remove and hold warm until service.

To Serve

  • Remove lamb from marinade, discard marinade
  • Grill or pan sear lamb until desired doneness (Medium rare is best, it doesn't take long)
  • Remove lamb from heat and plate.
  • Drizzle warm glaze over plated lamb
  • Garnish with Italian Parsley
  • Serve with your favorite starch and vegetable or serve as a passed appetizer.