Lamb Loin Chops with Pomegranate Mint Sauce

Lamb Loin Chops

Makes 2 servings


¼ C olive oil

1 Tbsp garlic, minced

4 tsp thyme, chopped

4 tsp rosemary, chopped

4 lamb loin chops


1.      Place the lamb loin chops in a shallow dish. 

2.      In a small bowl, mix the olive oil, garlic, thyme and rosemary together and pour over the lamb loin chops.  Turn and coat the second side of the lamb loin chop with the marinade.

3.      Let the lamb loin chops marinate for an hour at room temperature.

4.      Once the lamb loin chops have finished marinating, turn the broiler on at 400 degrees F.  Cook for about 4 minutes on each side.


Pomegranate Mint Sauce


1 handful of mint leaves

½ tsp of sugar

1/3 C heavy cream

½  C plain Greek yogurt

1 lime, freshly squeezed

1 pomegranate


1.    In the food processor, chop the mint, pulsing for a few seconds

2.    Add the sugar, heavy cream, Greek yogurt and lime juice.  Blend until all ingredients have been thoroughly mixed, about 30 seconds.

3.    Open the pomegranate with a fork.  Carefully scrape the seeds into a small dish until you have about ¼ cup of seeds.  Scrape out a few more for your garnish. 

4.    Pour the yogurt, mint mixture into a small bowl and stir in ¼ of pomegranate seeds.


Place the pomegranate mint sauce in a small dish and serve on the side.  Garnish with the extra pomegranate seeds.


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