Customer Laurie D gave us this recipe for lamb that uses one of our favorite combos: Orange and Pomegranate. Aleppo Chiles and Blood Orange Avocado Oil come together in the marinade. Pomegranate Balsamic reduces into the finishing glaze. So complex and delicious – and ready in under 45 mins!
Time: 1 hour
Makes 8 lamb chopsRating
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Loading...| 2 lamb racks, 1 to 1 ½ lbs | |
| 1/4 cup Blood Orange Avocado Oil | |
| 4 Tbl minced garlic | |
| 1 Tbl Aleppo Chile Flakes | |
| 2 tsp salt | |
| 2 tsp coarse ground black pepper | |
| ½ C fresh orange juice | |
| ¼ C pomegranate juice | |
| 2 Tbl honey | |
| 2 Tbl Pomegranate Balsamic |
| 1. | Combine the Blood Orange Avocado Oil, garlic, Aleppo Chile Flakes, salt and black pepper. Rub the mixture over the lamb and allow it to stand at room temp for 20 minutes before grilling. |
| 2. | Combine the orange juice, pomegranate juice, honey and Pomegranate Balsamic in a saucepan and bring to a boil. Reduce to a simmer until the liquid has reduced by half. Let cool a bit. You can make the syrup in advance and refrigerate for up to 3 days. Before using, heat it slightly to loosen it. |
| 3. | Grill the lamb over direct medium heat until golden brown - about 4 minutes. Turn and lower the heat. Cook to an internal temperature of 145°F. |
| 4. | All the lamb to rest 5 minutes. Serve with warm syrup drizzled on top. |
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