The tart sweetness of the pomegranate cuts through the richness of the lamb.
Recipe information
Yield
Makes 4 servings
Ingredients
1/2 cup pomegranate seeds
1/4 cup chopped black olives
1/4 cup crumbled feta
1/4 cup olive oil
2 tablespoons chopped fresh flat-leaf parsley
salt
pepper
8 lamb rib chops
2 tablespoons olive oil
2 teaspoons crushed fennel seeds
Preparation
Prepare grill or grill pan for medium-high heat. Mix pomegranate seeds, olives, feta, 1/4 cup oil and parsley in a bowl; season with salt and pepper. Rub lamb chops with remaining 2 tablespoons oil, then fennel; season with salt and pepper and grill to desired doneness. Serve with relish.
