This recipe makes an easy gourmet dinner for two!
The Pomegranate Glaze is the key to this fabulous dish. It adds an intense earthly richness without overwhelming the inherent flavors of the lamb.
This post may contain affiliate links. Please see our affiliate disclosure for more details.
What cut of the lamb are Lamb Chops?
Lamb chops are the most delicious and tender cut of the lamb. They are the ribs of the lamb and are commonly cooked individually. We normally grill or barbecue lamb in our house. When the ribs are left whole they are referred to as a rack of lamb. A rack of lamb is an incredibly decadent and delicious meal.
Ingredients for our Grilled Lamb Chops with Pomegranate Glaze
Lamb Chops
- 12 – 3 ounce lamb chops
- Salt
- Pepper
- Chopped fresh mint leaves
- Pomegranate seeds
Pomegranate Glaze
- Olive oil
- Pomegranate molasses – see instructions and ingredient list below
- Dark brown sugar
- Garlic
- Dijon mustard
What is Pomegranate Molasses? How do I make it at home?
Pomegranate Molasses is a great drizzle for many dishes and is often added as an ingredient for meat glazes. This one ingredient adds amazing flavor to our Grilled Lamb Chops. Quick tip! You can find it in the international aisle of grocery stores. However, it is very simple to make and can be done ahead of time.
How to make Pomegranate Molasses
With just 4 ingredients Pomegranate Molasses comes together easily and will take about an hour to prepare and turn into syrup. Once you have your molasses finished you can complete the glaze recipe and prepare the lamb chops.
Dissolve ingredients 
Simmer and reduce to syrup
Ingredients
- 4 cups pomegranate juice
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
Instructions to make molasses
- In large uncovered saucepan heat pomegranate juice, sugar, and lemon juice on medium high heat.
- Once all ingredients have dissolved reduce heat to a simmer.
- Allow the juice to simmer and reduce to a syrup. This takes about an hour.
- Once it has reached a syrup like consistency, let it cool.
- Pour into a container and store extra syrup in the refrigerator, or if not using immediately.
Instructions for making Grilled Lamb Chops with Pomegranate Glaze
The Pomegranate glaze will only take a few minutes to prepare and is the cornerstone of our recipe. Once you have completed the glaze, you can prepare the lamb chops for grilling.
Pomegranate Glaze 
Glaze Lamb Chops
Preparing the Glaze – Glazing Lamb Chops
- In a small saucepan over low heat whisk together the olive oil, pomegranate molasses, and dark brown sugar. Whisk until ingredients are dissolved and well blended.
- Add in garlic and Dijon mustard, and whisk to thoroughly blend all ingredients.
- Season lamb chops with salt and pepper.
- Lavishly brush both sides of the lamb chops with the glaze. Retain some extra glaze to use later while grilling the chops.
Grilling Lamb Chops
- Heat grill pan over high heat.
- Grill the lamb chops in batches.
- Grill lamb chops for 3 to 4 minutes on each side until meat has a nice light grill char.
- Flip once and brush chop with the reserved glaze.
- For rare to medium-rare cook on each side for 3 minutes, depending on the thickness of the chop.
- For medium-rare to medium cook on each side for 4 minutes, depending on the thickness of the chop.
- Do not overcook as it can make the lamb chops tough and dry.
- Let lamb sit a couple of minutes. Garnish and serve.
Grilling Glazed Lamb Chops 
Turn once add glaze
Garnish Grilled Lamb Chops with Pomegranate seeds and
Chopped Mint leaves.
Serve and enjoy this amazing flavorful dish!
Need a great stovetop grill pan? For this recipe, we used this Le Creuset Enameled Cast Iron Deep Round Grill Pan. It provides even heating and gives your meat beautiful grill marks.
Nicely charred Lamb Chops 
Garnish and Serve
Suggestions for Wine Pairings:
The best wine pairings for lamb will be found in the red wine family. For these Grilled Lamb Chops we suggest a light to medium-bodied Oregon or Russian River, California Pinot Noir. A lovely Italian Chianti is perfect and makes a great pairing.
White wine drinkers should not fear a full-bodied California Chardonnay, it also makes a good pairing for this great meal.
These Lamb Chops pair well with following dishes
- Brussels Sprout Pomegranate Salad
- Strawberry Spinach Salad
- Roasted Butternut Squash with Pomegranate
- Classic French Onion Soup
Grilled Lamb Chops with Pomegranate Glaze
Equipment
- Grill pan
Ingredients
- 12 3-ounce Lamb chops
- 2 tbsp olive oil
- 2 tbsp dark brown sugar
- 2 tbsp pomegranate molasses
- 1 clove minced garlic
- 1½ tsp Dijon mustard
- ¼ cup chopped fresh mint leaves
- ¼ cup pomegranate seeds for garnish
- Kosher salt
- Black pepper
Pomegranate Molasses
- 4 cups Pomegranate juice
- ½ cup Sugar
- 2 tbsp Juice from a fresh lemon
Garnish
- 1 Tablespoon Fresh mint, roughly chopped
Instructions
Making Pomegranate Molasses:
- In large uncovered saucepan heat pomegranate juice, sugar, and lemon juice on a medium high heat.
- Once all ingredients have dissolved reduce heat to a simmer.
- Allow juice to simmer and reduce to a syrup. This takes about an hour.
- Once it has reached a syrup like consistency, let cool.
- Pour into a container and store any extra in the refrigerator.
Making the Pomegranate Glaze and preparing Lamb Chops:
- In a small saucepan over low heat whisk together the olive oil, pomegranate molasses and dark brown sugar. Whisk until ingredients are dissolved and well blended.
- Add in garlic and Dijon mustard, whisk to thoroughly blend all ingredients.
- Season lamb chops with salt and pepper.
- Lavishly brush both sides of the lamb chops with glaze. Retain extra glaze to use later while grilling chops.
Grilling Lamb Chops:
- Heat grill pan over high heat.
- Grill the lamb chops in batches.
- Grill lamb chops for 3 to 4 minutes on each side until meat reaches a nice light grill char.
- Flip once and brush chop with reserved glaze.
- For rare to medium-rare cook on each side for 3 minutes, depending on thickness of chop.
- For medium-rare to medium cook on each side for 4 minutes, depending on thickness of chop.
- Do not over cook as it can make lamb chops become tough and dry.
- Let chops sit a couple of minutes. Then garnish with Pomegranate seeds and chopped Mint leaves. Serve and enjoy!
Notes
- Left over pomegranate glaze keeps well in the refrigerator
Nutrition
Pomegranate juice and pomegranate seeds are in season in the late Fall and Winter which makes this cocktail perfect for the holidays. The good news is they are both available year round now so you can make this beauty anytime.
This beautiful drink is our favorite easy holiday Prosecco Cocktail. It’s great for holiday gatherings because you can prepare the glasses ahead of time and just top off with the bubbly right before serving. We love easy stress-free party ideas!
Ingredients for Prosecco Cocktails with Pomegranate
This easy 97-calorie cocktail needs just 4 ingredients, plus sugar for the rim of the glass and a festive sprig of rosemary.
- Pomegranate Juice – easy to find in any grocery store
- Simple Syrup – see easy how-to below or click for more info
- Prosecco – any quality brand will work, or substitute Champagne!
- Pomegranate Seeds (also called arils) – find these in small containers in the refrigerator section or see below for de-seeding your own
- Pink Sugar for the rim of the glass – we use pomegranate-flavored sugar for extra flavor (see instructions below to make your own) but any pink or red sugar will work
How to make Prosecco Cocktails:
This gorgeous cocktail could not be easier to make. It’s ready in 5 minutes!
Step One – Make the simple syrup
Simple syrup is just that – simple! The formula for simple syrup is one part sugar to one part water. We have a separate post on simple syrup for more details.
- Add equal parts sugar and water to a small saucepan
- Bring to a gentle boil until all of the sugar is dissolved
- Cool to room temperature and refrigerate if not using immediately
Step Two – Make the flavored sugar for the rim of the glass
You can use plain white sugar or pre-colored sugar for the rim of the glasses, or make your own colored sugar. It’s easy to make colored sugar for the rim of any cocktail (or for desserts!). I made this sugar flavored with pomegranate juice for extra flavor and a gorgeous light pink color.
- Add 1/2 cup of sugar to a small glass bowl or a small food processor
- Pour in 1 Tablespoon of pomegranate juice
- Blend until uniform in color
- Spread blended sugar on a paper towel and let dry for about 15-30 minutes
- If not using right away, store at room temperature, tightly sealed
- Lightly wet the rim of the cocktail glasses, turn upside down, and lightly coat with the sugar
Make sure to lightly wet the rim of the glass, turn the glass upside down, and coat the rim with sugar
Step Three – Make the cocktail
- Mix the pomegranate juice and simple syrup together and add to the sugared glasses
Step Four – Finish with Prosecco
We chose Prosecco for this gorgeous holiday cocktail but you could use Champagne or sparkling wine, if preferred. You could also use non-alcoholic sparkling wine for an easy “mocktail”.
- Slowly add the chilled Prosecco to each glass. Our glasses are 4 ounces, so we added 3 ounces.
- Garnish with pomegranate seeds, and a sprig of rosemary, if desired.
How to Seed a Fresh Pomegranate:
Pomegranate seeds are also referred to as “arils”. The seeds are both tart and sweet. The seeds are sold chilled in most produce sections in small cups, but it is easy to de-seed a fresh pomegranate in your own kitchen.
Here are the 3 steps to de-seed a fresh pomegranate:
- Cut off the crown and then cut into 2 sections
- Place the sections in a bowl of water and gently loosen the seeds with your fingers
- Discard everything but the seeds and strain
- The seeds can be stored in the refrigerator for a few days until you are ready to use them
Love Pomegranates?
If you love pomegranates and have extra seeds, try our Roasted Butternut Squash with Pomegranate and Goat Cheese or our Brussels Sprout Pomegranate Salad.
Looking for other Prosecco recipes?
If you are a Prosecco fan you will love our step-by-step guide to setting up a fun Mimosa Bar and making the perfect mimosa, including Pomegranate Mimosas. Or perhaps try our Classic Bellini Cocktail or Classic Aperol Spritz.
If you are interested in learning more about the differences between Champagne, Prosecco and Sparkling Wine check out our breakdown article by our certified Sommelier.
Prosecco Cocktails with Pomegranate
Ingredients
This recipe makes two 4-5 ounce cocktails
- 2 ounce Pomegranate juice, chilled
- 4 teaspoon simple syrup, chilled
- 6 ounces Prosecco, well chilled
- 1 teaspoon Pomegranate seeds
- pink sugar for rims of glass
- sprigs of rosemary for garnish
Instructions
- Spread sugar onto a small plate
- Lightly wet the rim of two 4-5 ounce cocktail glasses. Turn the glasses upside down and lightly coat the rims with the sugar
- Combine pomegranate juice and simple syrup in a measuring cup with a spout, and then divide evenly into the sugared glasses
- Slowly add the Prosecco to each glass
- Add pomegranate seeds, and if desired, a sprig of rosemary for garnish
Nutrition
This will be the star of your holiday dinner
Just 7 simple ingredients are all you need to create a showstopping side dish that also tastes fantastic and is packed with vitamins and nutrients.
This post may contain affiliate links. Read our disclosure policy.
Fall is Butternut Squash season and there are so many ways to create new dishes. This squash has a sweet nutty flavor with a hint of butterscotch to it. It pairs well with both sweet and savory spices and garnishes, and roasting brings out the caramel flavor. This recipe is a little sweet and a little savory!
Ingredients for Roasted Butternut Squash with Pomegranate and Goat Cheese:
- Butternut Squash – peeled, seeded, and sliced
- Pomegranate Seeds, also called arils
- Goat Cheese or Feta Cheese, crumbled
- Pumpkin Seeds, lightly toasted
- Garlic Cloves
- Italian Parsley
- Olive Oil or Coconut oil
- Salt and Pepper
How to Peel, Cut and Seed a Butternut Squash:
Butternut squash has a thick skin so you will need to peel it before roasting. We have easy instructions to guide you. In this link, our guide will make sure you can safely cut the squash.
- Because the shape is odd you will cut the stems off on both ends to begin. Then you will cut in two equal pieces. By starting this way you can lay the squash flat on each end to safely cut and peel.
- Once you have peeled the squash you will need to slice in half again the length of the squash.
- Scoop out the seeds and discard them.
- Lay squash quarter flat side down and cut into slices.
How to Peel, Cut and Seed a Butternut Squash
How to Seed a Fresh Pomegranate:
Pomegranate seeds are also referred to as “arils”. These tart and sweet seeds are the perfect contrast to butternut squash and goat cheese. The seeds are sold chilled in most produce sections in small cups, but it is easy to de-seed a fresh pomegranate in your own kitchen.
Pomegranate cut in half Pomegranate Seeds
Here are the 3 steps to de-seed a fresh pomegranate:
- Cut off the crown and then cut into 2 sections
- Place the sections in a bowl of water and gently loosen the seeds with your fingers
- Discard everything but the seeds and strain
Baked Butternut Squash with Garlic
How to Roast Butternut Squash:
- Prep 2 baking sheets by lining them with parchment paper, Silpat mats, or foil and preheat oven to 375°F
- Peel and prep the butternut squash
- Separate and peel a whole clove of garlic. Be sure to remove all of the papery skin
- Combine the butternut squash, peeled garlic cloves, salt, and pepper in a large bowl and gently coat with the olive oil
- Arrange the slices in a single layer on the lined baking sheets
- Roast for 35-40 minutes or until the squash and garlic are softened and golden brown. The squash should be lightly caramelized.
- While the squash is baking, crumble the goat or feta cheese, and roughly chop the parsley. Set aside.
- Clean and rinse the pomegranate seeds
- Toast the pumpkin seeds in a dry skillet. Pumpkin seeds can burn quickly so shake the pan frequently. It should only take about 3-4 minutes.
- Once squash and garlic are cooked, move to a large platter. Sprinkle with pomegranate seeds, cheese, pumpkin seeds, and parsley.
- Serve warm
What flavors go well with roasted butternut squash?
Butternut squash is actually a fruit but is treated culinary-wise like a vegetable. A variety of Fall spices work with most squash, such as:
- Cinnamon, Nutmeg, Cayenne, Sage, Cumin, and Garlic
- If you love it sweet add brown sugar or maple syrup
Common substitution ideas:
You can easily swap out Delicata or Acorn squash for the butternut squash, and you don’t have to peel the skin on either of those choices.
If you are crunched for time buy pre-cut cubed squash, pre-packaged pomegranate seeds, and pre-peeled garlic cloves
Other Butternut Squash recipe ideas:
- Our easy vegetarian Butternut Squash Soup
- Use baked pureed squash in muffins, bread, and pie
- Saute squash pieces with sweet or savory spices
Love pomegranate seeds and goat cheese? Check out these delicious recipes:
Roasted Butternut Squash with Pomegranates and Goat Cheese
Ingredients
- 2 medium Butternut Squash, peeled, seeded, and cut into half moon slices
- 3 Tablespoons Olive oil, or melted coconut oil
- 1 bulb garlic, peeled and separated into cloves
- 2 teaspoons sea salt
- 1 teaspoons black pepper
- 3 tablespoons roasted pumpkin seeds (pepitas)
- ½ cup goat or feta cheese, crumbled
- ½ cup pomegranate seeds (arils)
- 2 tablespoons Italian parsley, roughly chopped
Instructions
- Preheat oven to 375°F and line 2 baking sheets with parchment paper, Silpat or foil
- Peel the butternut squash, cut in half lengthwise, and remove seeds. Link to complete instructions in notes below.
- Slice into half-moon "C" shaped slices, about ½ inch thick.
- Peel garlic bulb, separate into cloves and remove papery skin from each clove
- Combine peeled butternut squash slices, garlic cloves, olive oil, salt, and pepper in a large bowl and gently combine to coat. Arrange slices on baking trays in a single layer.
- Roast in the oven for about 35-40 minutes. Squash and garlic should be caramelized and lightly brown and softened.
- Toast pumpkin seeds in a dry skillet, over medium-low heat, until they begin to smell fragrant, about 3-minutes. Shake pan frequently to prevent burning. Remove from pan immediately and let cool on a paper towel or plate.
- Crumble goat or feta cheese. Roughly chop Italian parsley. Set aside.
- Clean seeds (arils) from a fresh pomegranate and rinse clean. Set aside.
- When squash and garlic are cooked, remove to a large platter. Sprinkle with pomegranate arils, pumpkin seeds, crumbled goat or feta cheese and chopped parsley. Sprinkle with additional salt and pepper to taste.
Nutrition
This Shaved Brussels Sprout Salad with pomegranates and crisp apples is dressed with a tangy Champagne vinaigrette
Easy and colorful shaved Brussels sprouts make a perfect light lunch or a terrific tangy side dish for dinner. We love it with our Homemade Chicken Pot Pies, our zesty Chicken Paprikash, or Baked Salmon
Jump to RecipeShaved Brussels sprouts always add a lot of flavor to a great salad because they have so much texture combined with a gorgeous green color. They are hearty vegetables that grow on stalks. They get their name from their origins in Brussels.
Ingredients needed:
Just 3 ingredients plus dressing are needed for this yummy salad.
- Brussels Sprouts – Fresh are required for shaving. Look for firm unblemished sprouts.
- Pomegranate Seeds – You can buy a whole pomegranate and remove the seeds. See below for how to do it – or buy a cup of seeds (we use 1/2 cup for this recipe)
- Apple – Honeycrisps were our choice, but pick your favorite apple. See below for some additional suggestions
- Champagne Vinaigrette – We use our homemade version but any variety will work, or try it with this zesty lemon vinaigrette
How to cut Brussels sprouts for salad:
Fresh Brussels Sprouts are sold loose, or in bags, and are normally already clean. However, it’s always a good idea to give them a good rinse as some sand or dirt can be hidden in the first layer of leaves or around the stem. You can buy them pre-shredded in some markets, but it is easy to shred them at home, and they taste fresher.
- Once cleaned, trim the stems of the Brussels sprouts, and remove any of the discolored or yellowish leaves on the outside.
- Shaving raw Brussels sprouts is easy and quick with a food processor using the slicing blade option. However, you can always use a mandolin, or just slice them with a sharp knife.
- PRO TIPS:
- Brussels sprouts can begin to discolor pretty quickly after trimming so use them right away, or plunge into a bowl of cool water with a squeeze of lemon, and then dry when ready to use.
- Use a salad spinner to quickly get them completely dry. If you aren’t using them right away then store them in a sealed bowl or bag in the refrigerator, for up to 2 days, until ready to use.
How to de-seed a Pomegranate:
Pomegranate seeds are also referred to as “Arils”. They are available in most produce sections in small containers, but it is super easy to deseed a fresh pomegranate in your own kitchen.
Here are the 3 steps to de-seed a fresh pomegranate:
- Trim the crown and then cut it into 2 sections
- Place the sections in a bowl of water and gently loosen the seeds with your fingers
- Discard all the large pieces and membranes. Now strain so you are left with just the seeds
Which type of apples are best for salad?
This salad calls for an apple with some tangy tartness. There are lots of choices, but here are our suggestions:
- Honeycrisp apples provide the perfect contrast in flavor for this Shaved Brussels Sprout Pomegranate Salad because they are super crisp, have beautiful reddish skin, and a lightly sweet taste
- Granny Smith’s – which are the most tart apple you can buy
- Pink Lady’s, Fuji, and Braeburns are all also good choices, however, any crisp apple will work for this salad
Champagne Vinaigrette Dressing:
Our classic Champagne Vinaigrette is the ideal dressing for this salad because it has a slightly tart flavor that marries well with the pomegranate seeds.
This is an easy dressing, using common ingredients, and is perfect for so many types of salads. It’s flavorful without being overwhelming. It’s a great go-to dressing!
You can use any vinaigrette that you like and fresh dressing always tastes best!
Ideas for add-ins for Brussels Sprout Salad:
This salad makes a great light lunch, but adding some type of protein will make it a complete meal. It’s a great way to use up any leftover proteins. Try it with our Salmon with Dill, Shredded Chicken, or sauteed garlic shrimp, which are all perfect on top of this salad.
Other delicious additions could include:
- Add roughly chopped walnuts or our easy candied pecans
- Toasted pine nuts
- Crumble a little sharp cheese like feta, blue, goat or gorgonzola
Shaved Brussels Sprout Pomegranate Salad
Equipment
- Food Processor, optional
Ingredients
- 16 oz fresh Brussels sprouts, shaved
- ½ cup pomegranate seeds
- 1 large apple, thinly sliced Honeycrisp or other crisp variety
- 6-8 oz Champagne Vinaigrette Dressing, Link to recipe in Notes below
Instructions
- Clean Brussels sprouts and trim ends. Remove any discolored leaves.
- Shave Brussels sprouts in a food processor, with a mandolin, or slice thinly with a sharp knife. If not using immediately, plunge in cold water and dry thoroughly before using.
- In a large bowl, gently toss shaved Brussels sprouts, pomegranate seeds, and sliced apples with the Champagne vinaigrette.
- Serve immediately.