Pomegranate-Glazed Lamb Chops – Warm Winter Grilling Series

For some, the idea of grilling in the cold winter months is not very desirable. But for grilling enthusiasts like us, winter is too long to go without the mesquite beauty of open flame.  The Warm Winter Grilling Series continues with Pomegranate-Glazed Lamb Chops, a sweet and savory masterpiece that only takes several minutes on the grill. Glazed with pomegranate molasses, the lamb is quickly seared to perfection and served with an addicting Herbed and Spiced-Plum Compote.

Begin by mixing olive oil, garlic, mint, rosemary, salt, and pepper with pomegranate molasses to form the glaze.  Coat the lamb chops with the glaze and then leave at room temperature for 30 minutes to prepare for grilling.  Season with salt and pepper and grill over medium-high heat for 4-6 minutes per side.  The compote features a full complement of herbs, spices, plums, and sugar for a decadent counterpart to the succulent lamb.  With so much flavor and very little grill time, this recipe is sure to become a family favorite during the winter season.  Here's to hot food, hot drinks, and warm cuddles with the Warm Winter Grilling Series from Summerset Grills.

Serves 6

Pomegranate-Glazed Lamb Chops Ingredients

  • 3/4 cup extra-virgin olive oil
  • 10 garlic cloves, minced
  • 1/3 cup pomegranate molasses
  • 3 tablespoons dried mint, crushed
  • 2 tablespoons dried rosemary, crushed
  • Kosher salt
  • Freshly ground pepper
  • Three 2 1/4-pound frenched racks of lamb, cut into individual chops
  • Herbed and Spiced-Plum Compote, for serving

Herbed and Spiced-Plum Compote

  • 2 pounds firm black or prune plums, pitted and chopped
  • 2 tablespoons sugar
  • 1 large garlic clove, finely grated
  • 1 teaspoon dried savory or mint, crushed
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon Aleppo pepper
  • 1/4 teaspoon ground fenugreek
  • Pinch of cinnamon
  • Kosher salt
  • Freshly ground pepper
  • 1/4 cup packed cilantro, finely chopped
  • 2 scallions, thinly sliced
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped tarragon

Pomegranate-Glazed Lamb Chops Directions

  1. In a large bowl, whisk the olive oil with the garlic, pomegranate molasses, mint, rosemary, 2 teaspoons of salt and a generous pinch of pepper. Add the lamb chops and turn to coat with the pomegranate glaze; let stand at room temperature for 30 minutes.
  2. Meanwhile, prep the grill for medium-high heat. Lightly season the chops with salt and pepper; grill over moderately high heat, turning until they are lightly charred outside and medium-rare within, 4 to 6 minutes. Serve the lamb with the plum compote.

Herbed and Spiced-Plum Compote

  1. In a medium saucepan, combine the plums with 1/2 cup of water and bring to a boil. Simmer over moderate heat, stirring often, until the plums are falling apart, about 20 minutes. Add the sugar and garlic and cook, stirring, until the sugar is dissolved, about 2 minutes. Remove the relish from the heat and let cool.
  2. Meanwhile, in a small skillet, combine the savory, coriander, Aleppo pepper, fenugreek, and cinnamon. Toast the spices over moderate heat, shaking the pan, until fragrant, about 1 minute.
  3. Stir the spices into the compote and season with salt and pepper. Scrape the compote into a bowl, cover with plastic and refrigerate until well chilled, about 2 hours. Fold in the cilantro, scallions, parsley, and tarragon before serving.

Make-Ahead: The compote can be refrigerated for up to 5 days. Stir in the herbs and scallions before serving.

Taken from foodandwine.com