Pomegranates are a key ingredient in Middle Eastern cuisine, lending their fruity, sweet-sour juice to marinades, vinaigrettes, sauces and more. Here, they pair perfectly with elegant lamb chops, turning any meal into a special occasion.
Pomegranate-Glazed Lamb Chops
Learn how to seed a pomegranate in three simple steps.
8 lamb rib chops, frenched
Salt and freshly ground black pepper
2 tsp. minced rosemary
Extra-virgin olive oil for drizzling
1 cup (8 fl. oz./250 ml.) fresh orange juice
1/2 cup (4 fl. oz./125 ml.) pomegranate juice
1 Tbs. pomegranate molasses
Seeds from 1 pomegranate
1 Tbs. honey
1/2 tsp. red pepper flakes
Sprinkle the lamb chops with salt, pepper and rosemary. Drizzle with olive oil and let stand at room temperature for 30 to 60 minutes or cover and refrigerate for up to 24 hours (remove the chops 30 to 60 minutes before grilling).
In a saucepan over high heat, bring the orange juice, pomegranate juice, molasses, pomegranate seeds, honey and red pepper flakes to a boil. Reduce the heat to medium and cook until thickened to a syrupy consistency, 20 to 25 minutes to make a glaze. Divide the glaze between 2 bowls.
Prepare a grill for direct-heat cooking over high heat. Grill the lamb chops until well browned, 3 to 4 minutes. Turn and brush with the pomegranate glaze from one of the bowls. Continue cooking until the chops are tender and register 125 degrees F (52 degrees C) on an instant-read thermometer for medium-rare, or until cooked to your liking. Transfer to a platter, drizzle with the glaze from the second bowl, and season with pepper. Serve right away. Serves 4.