Directions:
- Whisk together the lemon zest and juice, oregano, garlic, salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Set aside to marinate.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Bring the pomegranate juice and port wine to a simmer in a small saucepan over high heat. Reduce heat to medium-low, and continue simmering until the liquid has reduced to half of its original volume, about 45 minutes. Stir in the pomegranate seeds and set aside.
- Remove the lamb from the marinade, and shake off excess. Discard the remaining marinade. Cook the chops on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, about 4 minutes per side for medium rare. Serve the chops drizzled with the pomegranate-port reduction.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.76 Kcal (602 kJ) | ||
| Calories from fat | 59.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.58g | 10% | |
|---|---|---|---|
| Cholesterol | 20.7mg | 7% | |
| Sodium | 22.21mg | 1% | |
| Potassium | 154.83mg | 3% | |
| Total Carbs | 8.01g | 3% | |
| Sugars | 5.15g | 21% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 5.03g | 10% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 1mg | 5% | |
| Calcium | 24.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 167.29 Kcal (700 kJ) | ||
| Calories from fat | 68.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 10% | |
|---|---|---|---|
| Cholesterol | 24.08mg | 7% | |
| Sodium | 25.84mg | 1% | |
| Potassium | 180.17mg | 3% | |
| Total Carbs | 9.33g | 3% | |
| Sugars | 5.99g | 21% | |
| Dietary Fiber | 0.67g | 2% | |
| Protein | 5.85g | 10% | |
| Vitamin C | 5.4mg | 8% | |
| Iron | 1.1mg | 5% | |
| Calcium | 29mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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