Pomegranate-Glazed Grilled Lamb Chops

Name: Pomegranate-Glazed Grilled Lamb Chops
Total time: 60 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 pieces Rack of Lamb (2 (1¾- to 2-pound) rack of lamb, fat trimmed to ⅛ inch); 1 ½ tbsp Kosher Salt (1½ tablespoons plus ¼ teaspoon kosher salt, divided); 1 tbsp Granulated Sugar (1 tablespoon sugar); 1 tsp Ground allspice (1 teaspoon ground allspice); 1 tsp Ground fennel (1 teaspoon ground fennel); 1 tsp Granulated Garlic (1 teaspoon granulated garlic); 1 tsp Black Pepper (1 teaspoon pepper); 5 tbsp Pomegranate Molasses (5 tablespoons pomegranate molasses, divided); ½ cup Mint (½ cup chopped fresh mint); ½ cup Pomegranate Seeds (½ cup pomegranate seeds); 6 tbsp Extra Virgin Olive Oil (6 tablespoons extra-virgin olive oil); ¼ cup Parsley (¼ cup chopped fresh parsley); 1 clove Garlic (1 garlic clove, minced)

Lamb chops are seasoned with a spice blend, grilled, and glazed with pomegranate molasses. Served with a fresh mint, pomegranate seed, and parsley topping.

60 minMiddle Eastern

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Halal

Steps

1Cut lamb racks between ribs to separate chops. Combine 1½ tablespoons salt, sugar, allspice, fennel, granulated garlic, and pepper in bowl. Pat chops dry with paper towels and sprinkle all over with salt mixture.
2FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.
3Clean and oil cooking grate. Brush chops all over with ¼ cup pomegranate molasses. Place chops on grill (over coals, if using charcoal) and cook (covered, if using gas) until chops are charred and register 135 to 140 degrees, about 2 minutes per side, rearranging chops as needed for even browning.
4Transfer chops to serving platter, tent with aluminum foil, and let rest for 10 minutes. Stir mint, pomegranate seeds, oil, parsley, garlic, and remaining ¼ teaspoon salt together in small bowl. Brush tops of chops with remaining 1 tablespoon pomegranate molasses. Spoon mint mixture over chops. Serve.