The Weeknight Mediterranean Kitchen

Pomegranate-Glazed Lamb Chops | 4 servings

This dish is the ultimate showstopper, not only for looks, but for flavor as well. The marinade base is pomegranate molasses, a thick syrupy sauce made from reduced pomegranate juice with sugar and lemon. It’s potent and tangy and glazes over the grilled meat beautifully. Serve the lamb chops alongside Turmeric Lemon Couscous with Currants and Easy Homemade Harissa Sauce for added heat.

2 lb rack of lamb, cut into individual chops (about 8–10 chops)

¼ cup pomegranate molasses

¼ cup olive oil

1 clove garlic, chopped finely

1 small shallot, chopped finely

4 sprigs rosemary, leaves removed and chopped

½ tsp ground cinnamon

½ tsp ground cloves

1 tsp ground sumac

½ tsp Aleppo pepper flakes

½ tsp salt

Use a paper towel to pat dry the lamb chops on all sides, which will help the marinade stick to the meat.

In a large resealable plastic bag, pour in the molasses, oil, garlic, shallot, rosemary, cinnamon, clove, sumac, Aleppo pepper and salt and mix everything together. Pour out ¼ cup (60 ml) of the mixture and reserve for later use. Place the lamb chops in the bag and coat thoroughly with the marinade. Allow the lamb to marinate for at least 20 minutes but no more than 1 hour.

Heat a grill pan (or charcoal/gas grill) to high heat and cook the lamb chops on each side for 2 to 3 minutes for medium-rare or until the desired doneness. Remove to a platter and brush the reserved marinade all over the meat.

Tip: Pomegranate molasses is becoming easier to find in grocery stores so be sure to check in your local store’s international aisle.

By Samantha Ferraro Page Street Publishing Co./$21.99 paperback, 192 pages