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Lamb Chops with Cucumber, Pomegranate & Mint Salsa

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Ocean Spray
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Tender lamb chops with a garlic and mint seasoning and topped with a homemade salsa of cucumber, pomegranate and mint.

Recipe Prep Time
Prep Time
Recipe Cook Time
Cook Time
10 min
Recipe Ready Time
Ready In
Recipe Servings

4 garlic cloves
4 3/4 to 1-inch thick lamb chops (8 to 10 ounces each)
1 English cucumber
2 tablespoons mint jelly
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 cup Ocean Spray® Pomegranate Arils
2 tablespoons chopped fresh mint leaves
1/2 teaspoon minced garlic

Mince garlic. Pat lamb chops dry.

In a small bowl stir together garlic, rosemary, mint, and 1 tablespoon oil. Rub mixture onto lamb and season with salt and pepper.

In a heavy non-stick skillet, heat 2 tablespoons oil over moderate heat until hot but not smoking and cook lamb chops 3 to 5 minutes on each side for medium-rare meat. Transfer lamb chops to a plate.

To serve, top lamb with some salsa and serve remaining salsa on the side. (See below.)

To make salsa, toast pine nuts in a dry skillet over moderate heat until golden. Seed cucumber and cut into 1/4-inch dice. In a bowl, whisk together jelly, vinegar and oil until jelly is broken up into tiny pieces and add pomegranate arils, mint and garlic. Season salsa with salt and pepper. (Do not make salsa ahead or it will become watery.)



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