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Pomegranate maple glazed lamb chops fall grilling series

Pomegranate-Maple Glazed Lamb Chops - Fall Grilling Series

10/16/2024|by Jason Klein

As the leaves begin to fall and the air turns crisp, it's time to embrace the flavors of autumn with your grill. While summer might be the traditional grilling season, fall offers unique charm and delicious recipes. TrueFlame's Fall Grilling Series is here to inspire you with dishes that capture the essence of the season. One standout recipe is the Pomegranate-Maple Glazed Lamb Chops, a perfect blend of sweet and savory that will elevate your outdoor cooking.

These lamb chops are easy to prepare and bring a touch of elegance to any meal. With a glaze made from pomegranate molasses and maple syrup, they offer a delightful contrast of flavors that pairs beautifully with the smoky char from the grill. Whether hosting a dinner party or simply enjoying a cozy evening at home, these lamb chops are a surefire way to elevate the menu.

So, fire up your grill and savor the taste of fall with this exquisite recipe from TrueFlame's Fall Grilling Series, designed to make your autumn gatherings memorable and tasty.

Serves 4-6

Pomegranate-Maple Glazed Lamb Chops 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 of baby spinach
  • ⅓ cup roughly torn mint leaves
  • ½ red onion, thinly sliced
  • ½ cup pomegranate seeds
  • 1 cup sliced almonds, toasted

Pomegranate-Maple Glazed Lamb Chops Directions

Lamb Chops

  1. 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.
  4. Working in batches, grill the lamb chops until well charred, flipping once and brushing with the reserved glaze, about 4 minutes per side.
  5. Tent with foil and let rest while you make the salad.

Salad

  1. 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.
  2. Garnish the lamb chops with the chopped mint and serve with the salad.

Taken from purewow.com