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These lamb chops will make your taste-buds sing! Just a few simple ingredients create an incredible flavor combination. @ COOKTORIA.COM
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4 from 4 votes


Grilled lamb chops with pesto and pomegranate sauce
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: lamb chops recipe
Servings: 4 servings
Calories: 137kcal
Author: Tania Sheff


For the lamb chops

  • 8 small lamb rib chops
  • 4 tbsp pesto sauce
  • 1 tbsp olive oil
  • salt (optional)

For pomegranate sauce

  • ½ cup pomegranate juice
  • 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.


To make a ½ cup of fresh pomegranate juice, just smash the seeds of 1 small pomegranate with potato masher and pour through a strainer-sifter.


Calories: 137kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 104mg | Potassium: 109mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 1.7mg | Calcium: 90mg | Iron: 0.4mg