The recipe I am sharing with you today will knock your socks off. And your guest’s! It is THAT good. And you know what the best part is? It takes just a few ingredients to make this deliciousness. If Barack Obama were coming over for a dinner, – I would serve these lamb chops with mashed potatoes and fresh salad. What would you serve???
If you’ve been following my blog for a while, you probably know how much I LOVE PESTO. I use it in soups, add it to salads and spread it on sandwiches… Don’t be surprised when I come up with pesto brownies and pesto cheesecake. It’s just a matter of time… So, it’s no surprise that I am grilling these lamb chops today with pesto.
Now let’s talk about the pomegranate sauce. I found the recipe for this sauce in a cooking magazine about 2 years ago. My husband was shopping for light bulbs at Lowe’s and I was waiting for him in outdoor furniture section, reading cooking magazines and chilling on one of those outdoor swinging benches. I wish I could give credit to the person who came up with this sauce recipe. It is incredible! It pairs great with meat and even with some desserts. Pomegranates are in season now, so don’t skip this sauce.
And lastly, let me share a few tips on how to make sure you will enjoy the lamb chops as much as we did.
- Don’t forget to bring the lamb chops to room temperature before grilling. It takes about 20-30 minutes.
- Don’t move the lamb chops around while they are searing. Wait for 2-3 minutes and then flip.
- If you notice some blood coming out of the bones during searing (it happens sometimes), just cover the lamb chops with a lid and keep the lid on for 1-2 minutes.
OK, let’s start cooking!
LAMB CHOPS WITH PESTO AND POMEGRANATE SAUCEPrint Pin Rate
For the lamb chops
- 8 small lamb rib chops
- 4 tbsp pesto sauce
- 1 tbsp olive oil
- salt (optional)
For pomegranate sauce
- 1/2 cup pomegranate juice
- 1/8 cup balsamic vinegar
- Add pomegranate juice and balsamic vinegar to a small saucepan and bring to a boil. Reduce the heat to low and keep cooking the sauce until it evaporates a lot and starts to thicken (about 10-15 minutes). You will know that the sauce is ready when you touch the sauce with a metal spoon and it sticks to the spoon.
- While the sauce is cooking, combine pesto sauce with olive oil. Spread the pesto on both sides of the lamb chops.
- The sauce should be ready by now. Turn off the heat and set it aside to cool down. It will thicken more, once cooled.
- Heat up a cast iron grill pan on high heat. When the grill pan gets hot, place the lamb chops on the pan and sear for about 2-3 minutes. Flip them over and sear for 3 more minutes for medium or medium-well and for 4 minutes for well-done.
- Transfer the lamb chops onto a serving platter and sprinkle with pomegranate sauce.