April 13, 2016

Spiced Lamb Chops With Pomegranate Glaze

Recipe: Eric Vellend

If you can find bottled pomegranate molasses (often labelled “concentrate”), you can save a step and use it in place of the glaze.


 Pomegranate Glaze

  • 1 cup pomegranate juice
  • 1½ tbsp granulated sugar
  • 1½ tsp red wine vinegar


  • 2 tbsp extra-virgin olive oil, plus more for grill
  • 2 cloves garlic, minced
  • ½ tsp ground cumin
  • ¼ tsp smoked paprika
  • ¼ tsp ground cinnamon
  • 12 lamb rib chops
  • Salt and pepper, to taste
  • ¼ cup pomegranate seeds, for garnish
  • 2 tbsp pine nuts, toasted, for garnish
  • Mint leaves, for garnish


Yield: Serves 6

  1.  To make glaze, combine ingredients in saucepan. Bring to boil over high heat. Skim foam; discard. Reduce heat to simmer. Cook until reduced to ¼ cup. (Keep an eye on it.) Remove from heat and cool.
  2. Whisk together oil, garlic and spices. Brush lamb with marinade, leaving bones clean. Cover and chill up to 4 hours.
  3. Preheat grill to high. Season lamb with salt and pepper. Oil grate and add lamb. Cook until medium, 1½ to 2 minutes per side. Transfer to platter. Drizzle with glaze. Sprinkle with pomegranate seeds, pine nuts and mint.