Pomegranate-Maple Glazed Lamb Chops
Print Recipe
These pomegranate-maple glazed lamb chops are as easy to cook as chicken (seriously). Just throw them on the grill for about eight minutes, and presto, you’ve got the fanciest party-ready entrée you’ve ever seen. (And psst: You’ll find pomegranate molasses in the international aisle of most grocery stores.)
Ingredients
Lamb Chops
2 tablespoons extra-virgin olive oil
2 tablespoons pomegranate molasses
2 tablespoons maple syrup
1 garlic clove
¾ teaspoon dry mustard
Twelve 3-ounce lamb chops
Kosher salt and freshly ground black pepper
¼ cup chopped fresh mint
Salad
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper
One 4-ounce bag baby spinach
⅓ cup roughly torn mint leaves
½ red onion, thinly sliced
½ cup pomegranate seeds
1 cup sliced almonds, toasted
Directions
1. Make the Lamb Chops: Heat your grill or grill pan over high heat.
2. In a small bowl, whisk together the olive oil, pomegranate molasses and maple syrup. Grate the garlic into the mixture and add the dry mustard; whisk to combine.
3. Season the lamb chops with salt and pepper. Generously brush both sides of each lamb chop with the glaze and reserve any extra glaze. Working in batches, grill the lamb chops until well charred, flipping once and brushing with the reserved glaze, about 4 minutes per side. Tent with foil and let rest while you make the salad.
4. Make the Salad: In a large bowl, whisk together the olive oil and lemon juice; season with salt and pepper to taste. Toss in the spinach, mint leaves, red onion, pomegranate seeds and almonds.
5. Garnish the lamb chops with the chopped mint and serve with the salad.
Lamb Chops:
713 calories
63g fat
10g carbs
25g protein
9g sugar
Salad:
175 calories
15g fat
9g carbs
4g protein
3g sugar
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.