Ingredients

The following ingredients have 8 Servings
  • 0.333 cup Orange juice
  • 0.333 cup Red wine
  • 0.25 cup unsweetened pomegranate concentrate
  • 4 Tbsps honey
  • 2 Tbsps olive oil
  • 2 cloves garlic cloves (thinly sliced)
  • 1 tsp dried oregano
  • 16 baby lamb chops (loin)
  • 1 cup Pomegranate seed
  • 3 Tbsps fresh mint (chopped)
  • 2 tsps fresh lemon juice
  • 16 cups fresh Spinach
  • 4 cups water (a pinch of salt)

Instruction

  • Whisk orange juice, wine, pomegranate concentrate, two tablespoons of honey, oil, garlic and oregano in a bowl. Arrange lamb in a 9" x 13" baking dish; pour marinade over lamb. Cover; chill 1 to 2 hours, turning once.
  • Combine pomegranate seeds, mint, lemon juice, and remaining 2 tablespoon honey in a bowl. Mix well and chill. Heat a grill to medium-high heat. Remove lamb from dish, pat dry with paper towels and grill to desired doneness (3 minutes per side for medium-rare). Allow to sit 1 to 2 minutes.
  • For Spinach:
  • Wash and rinse fresh spinach, trim stems. Boil water, add salt, wait until water is a bubbling boil, add fresh spinach and cook for 3 minutes or until wilted, drain immediately.
  • Serve topped with pomegranate mixture and steamed spinach on the side.