Ingredients

  • Lamb chops
  • 1 cup pomegranate juice
  • ½ cup balsamic vinegar
  • ¼ cup fresh mint leaves
  • ¼ cup cilantro
  • 8 garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ cup olive oil

Directions

Bring juice and vinegar to a boil over medium heat. Cook until it is reduced to a 1/4 cup. In processor, process mint, cilantro, garlic, salt, and pepper. Drizzle in oil. Grill the lamb until desired doneness. Serve with pesto and drizzle with vinegar mixture.

Source

Servings/Yield