Prep: 20 mins Cook: 15 mins Serves: 2 to 4 Cut: Shoulder

Dine al fresco – a great date night-in recipe to make for your significant other or for an impressive casual get together with friends and family.



1 pkg New Zealand Spring Lamb® Shoulder Chops or Lamb Loin Chops (defrosted if frozen)
½ cup freshly squeezed orange juice
1 cup dry white wine
¼ cup olive oil Ingredients
3 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped


1 shallot, finely chopped
1 ½ cups pomegranate juice
1 tbsp honey
1 tbsp fresh rosemary, finely chopped
1 tsp balsamic vinegar


  1. Combine lamb, orange juice, white wine, olive oil, garlic and rosemary in a re-sealable plastic bag; seal and refrigerate for up to 12 hours
  2. Meanwhile make Glaze; place all ingredients into a medium saucepan and simmer, stirring occasionally until thickened – approximately 20 minutes – keep warm on low heat until chops are grilled
  3. Remove lamb from refrigerator: wipe off excess marinade
  4. Place on a lightly oiled grill and grill, until the lamb is pink in the centre (approximately 7 minutes per side – medium rare 125ºF) or cooked to your desired doneness
  5. Drizzle with glaze and serve. For an extra sticky glaze, brush lamb with glaze during the last 2 minutes of grilling





More Shoulder Recipes You May Enjoy

New Zealand Spring Lamb is Available at These Fine Retailers