Grilled Lamb Chops with Pomegranate Glaze Recipe
Delicious grilled lamb chops glazed with a sweet and tangy pomegranate sauce, enhanced with garlic, Dijon mustard, and fresh mint. This recipe features homemade pomegranate molasses and a vibrant garnish of pomegranate seeds and mint, perfect for an elegant and flavorful meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 3 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Middle Eastern
Ingredients
Lamb Chops and Glaze
- 12 3-ounce lamb chops
- 2 tbsp olive oil
- 2 tbsp dark brown sugar
- 2 tbsp pomegranate molasses
- 1 clove minced garlic
- 1½ tsp Dijon mustard
- Kosher salt, to taste
- Black pepper, to taste
- ¼ cup chopped fresh mint leaves
- ¼ cup pomegranate seeds for garnish
Pomegranate Molasses
- 4 cups pomegranate juice
- ½ cup sugar
- 2 tbsp juice from a fresh lemon
- 1 tbsp fresh mint, roughly chopped
Instructions
- Making Pomegranate Molasses: In a large uncovered saucepan, combine the pomegranate juice, sugar, and lemon juice over medium-high heat. Stir occasionally until the sugar is fully dissolved.
- Simmer the Syrup: Once dissolved, reduce the heat to low and let the mixture simmer gently. Allow it to reduce for about one hour, stirring occasionally, until it thickens to a syrup-like consistency.
- Cool and Store: Remove from heat and let the pomegranate molasses cool completely. Pour into a container and refrigerate any extra for later use.
- Prepare the Pomegranate Glaze: In a small saucepan over low heat, whisk together olive oil, pomegranate molasses, and dark brown sugar until well blended and dissolved.
- Add Flavorings: Stir in the minced garlic and Dijon mustard, whisking thoroughly to combine all the ingredients into a smooth glaze.
- Season Lamb Chops: Pat the lamb chops dry and season generously with kosher salt and black pepper on both sides.
- Apply Glaze: Brush both sides of each lamb chop lavishly with the pomegranate glaze, reserving extra glaze for basting during grilling.
- Heat Grill Pan: Preheat a grill pan over high heat until very hot to get those perfect grill marks and a nice char.
- Grill the Lamb Chops: Grill the lamb chops in batches, cooking for 3 to 4 minutes on each side. Flip only once and brush with reserved glaze immediately after flipping.
- Cook to Preferred Doneness: For rare to medium-rare, grill each side for about 3 minutes depending on thickness. For medium-rare to medium, grill each side for about 4 minutes. Avoid overcooking to prevent toughness.
- Rest and Garnish: Allow the lamb chops to rest for a couple of minutes after grilling. Garnish with pomegranate seeds and chopped fresh mint leaves for a fresh and colorful finish before serving.
Notes
- Make sure to monitor the pomegranate juice reduction closely to avoid burning.
- Use a hot grill pan to achieve a good sear and grill marks on the lamb chops.
- Adjust grilling time based on the thickness of your lamb chops.
- Leftover pomegranate molasses can be stored in the refrigerator for up to 2 weeks.
- This dish pairs beautifully with couscous, roasted vegetables, or a fresh green salad.
