Garlicky lamb with a balsamic reduction marinade & Mediterranean salsa.

Garlicky lamb chops or butterfly marinated in our pomegranate balsamic vinegar and topped with crushed mint, cranberry and pomegranate seed salsa! Simply delicious 


Mix all the marinade ingredients together. Pour half of the marinade over the lamb. Set aside the other half and keep it for the salsa later. Allow the meat to marinate for at least 20 mins, or if you have more time, overnight.


Your choice of butterflied leg of lamb or lamb chops

For the marinade:

½ cup Divinity pomegranate balsamic reduction

2 tablespoons Divinity olive oil

2 tablespoons lemon juice

1 teaspoon sugar

4 clove's garlic, thinly sliced

Pinch of sea salt

Freshly ground pepper

For the salsa:

1/2 of Marinate (above)

1 pack pomegranate seeds

1 small Lebanese cucumber, diced into small cubes (about the same size as the seeds)

8 fresh mint leaves, finely chopped

1 small red onion finely diced

Cranberry jelly


BBQ method

Heat BBQ/grill for med-low heat. Place lamb on heat and turn after 10 mins. Continue to cook until cooked to your liking. This generally takes 25-30 mins depending on how you like your lamb. Remove from heat and let rest for 10 mins before serving.

While the lamb is resting, make the salsa. Place the other half of the marinade that you’d set aside earlier in a small bowl. 

Serve the lamb on a platter with some of the salsa scattered over the lamb and the remaining salsa served on the side.

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