Pomegranate-Glazed Lamb Chops

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4

Pomegranate juice, pomegranate molasses and fresh pomegranate seeds are combined with orange juice and red pepper flakes to form a delicious glaze for grilled lamb chops. To seed the fruit, cut off the peel near the blossom end and remove it along with the bitter white pith. Lightly score the remaining peel into quarters from end to end. Working over a bowl, carefully break the fruit apart with your hands. Bend the peel inside out and use your fingertips to lightly brush the seeds from the white sectional membranes.


  • 8 lamb rib chops, frenched
  • Salt and freshly ground pepper, to taste
  • 2 tsp. minced fresh 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 the 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. If the chops are refrigerated, let stand at room temperature for 30 to 60 minutes before grilling.

In a saucepan over high heat, combine the orange juice, pomegranate juice, molasses, pomegranate seeds, honey and red pepper flakes and bring to a boil. Reduce the heat to medium and cook until thickened to a syrupy consistency, 20 to 25 minutes. Divide the glaze between 2 bowls.

Prepare a hot fire in a grill, or preheat a stovetop grill pan over high heat.

Place the lamb chops on the grill or in the grill pan and cook until well browned, 3 to 4 minutes. Turn the chops over and brush with the pomegranate glaze from one of the bowls. Continue cooking until the chops are tender and an instant-read thermometer inserted into the center of a chop registers 125°F (52°C) for rare, or until done to your liking.

Transfer the chops to a platter, drizzle with the glaze from the second bowl and season with pepper. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).

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