6 lamb chops
3 sprigs rosemary
1 tsp cinnamon
4 cloves garlic
2 T pomegranate juice (or lemon juice)
olive oil
salt and pepper
Combine ingredients, marinate lamb overnight in refrigerator. Grill 6-7 minutes per side.
For the Sauce:
1/2 cup orange marmalade
1 T rice wine vinegar
1-2 T fresh chopped mint
1/2 tsp red pepper flakes
Make sauce, drizzle over lambchops and serve
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