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Lamb chops with pomegranate glaze on a white plate
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5 from 5 votes

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.
Prep Time20 mins
Cook Time8 mins
Pomegranate Molasses Recipe1 hr
Total Time1 hr 28 mins
Course: Main Course
Cuisine: American
Servings: 3
Calories: 599kcal
Author: Jayne Harter - The Art of Food and Wine


  • Grill pan


  • 12 3-ounce Lamb chops
  • 2 tbsp olive oil
  • 2 tbsp dark brown sugar
  • 2 tbsp pomegranate molasses
  • 1 clove minced garlic
  • tsp Dijon mustard
  • ¼ cup chopped fresh mint leaves
  • ¼ cup pomegranate seeds for garnish
  • Kosher salt
  • Black pepper

Pomegranate Molasses

  • 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!