The intense magenta color of pomegranate juice stains the lamb chops so that when they are broiled or grilled the outside turns burgundy. This marinade can also be used for boneless leg of lamb. To juice a pomegranate, cut it in half through the stem end and press over a reamer or electric juicer. If pomegranates are not in season, you can buy bottled pomegranate juice in a Middle Eastern or Armenian market.
1/4 cup olive oil
4 garlic cloves, finely chopped
1 tablespoon fresh chopped marjoram or 1 teaspoon dried marjoram
1 tablespoon fresh chopped thyme or 1 teaspoon dried thyme
1 tablespoon whole bleak peppercorns, cracked
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup dry red wine
1/2 cup pomegranate juice
8 loin or rib lamb chops
In a small saucepan heat the oil over medium heat, add the garlic, herbs and pepper and cook until the herbs have softened. Add the wine and pomegranate juice and simmer for 5 minutes. Remove from the heat and cool. Dip the chops in the marinade and arrange in a single layer in a glass or ceramic dish. Pour over the remaining marinade. The chops do not have to be submerged. Cover the dish and refrigerate overnight or for at least 8 hours. When ready to cook, let the chops come to room temperature. Grill or broil the chops about 4 minutes per side, depending on the thickness. Baste with the remaining marinade.
Serves 4