Grilled Lamb Chops with Pomegranate glaze
These Grilled Lamb Chops with Pomegranate Glaze are a decant gourmet entrée to make for special occasions. The pomegranate glaze is easy to make and grilling lamb chops only take a few minutes. This beautiful meal comes together quickly.
- 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
- ¼ cup chopped fresh mint leaves
- ¼ cup pomegranate seeds for garnish
- Kosher salt
- Black pepper
- 4 cups Pomegranate juice
- ½ cup Sugar
- 2 tbsp Juice from a fresh lemon
- 1 Tablespoon Fresh mint, roughly chopped
Making Pomegranate Molasses:
In large uncovered saucepan heat pomegranate juice, sugar, and lemon juice on a medium high heat.
Once all ingredients have dissolved reduce heat to a simmer.
Allow juice to simmer and reduce to a syrup. This takes about an hour.
Once it has reached a syrup like consistency, let cool.
Pour into a container and store any extra in the refrigerator.
Making the Pomegranate Glaze and preparing Lamb Chops:
In a small saucepan over low heat whisk together the olive oil, pomegranate molasses and dark brown sugar. Whisk until ingredients are dissolved and well blended.
Add in garlic and Dijon mustard, whisk to thoroughly blend all ingredients.
Season lamb chops with salt and pepper.
Lavishly brush both sides of the lamb chops with glaze. Retain extra glaze to use later while grilling chops.
Grilling Lamb Chops:
Heat grill pan over high heat.
Grill the lamb chops in batches.
Grill lamb chops for 3 to 4 minutes on each side until meat reaches a nice light grill char.
Flip once and brush chop with reserved glaze.
For rare to medium-rare cook on each side for 3 minutes, depending on thickness of chop.
For medium-rare to medium cook on each side for 4 minutes, depending on thickness of chop.
Do not over cook as it can make lamb chops become tough and dry.
Let chops sit a couple of minutes. Then garnish with Pomegranate seeds and chopped Mint leaves. Serve and enjoy!