Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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 <i>Cooking from the Farmers’ Market,</i> by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).