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Pomegranate-Maple Glazed Lamb Chops

Average (474)
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

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.

Nutrition Facts
  • 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.

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