Grilled Lamb Chops with Pomegranate-Bourbon Sauce

When the juice of the pomegranate fruit is cooked slowly and reduced, the result is a thick, bold, sweet-and-sour sauce called pomegranate molasses (commonly available in bottles at Middle Eastern markets and in the international sections of some supermarkets). Its strong flavor means a little goes a long way, and it adds extra depth to soups and stews, barbecue sauces, even desserts.

Pomeganate Sauce

In this recipe, I use it as part of a simple finishing sauce for grilled lamb, paired with the rich, woodsy taste of bourbon and sugary maple syrup. The flavor is much more complex than the preparation—it’s ready in less than 10 minutes.

For another meat with bourbon sauce recipe, check out Grilled Steaks with Bourbon-Fig Sauce.

Serves 2

Ingredients

• 1/2 tbsp unsalted butter
• 1 tbsp finely chopped shallot
• 3 tbsp maple syrup
• 1 tbsp pomegranate molasses
• 1 tbsp bourbon
• 1 tsp Dijon mustard
• sea salt
• freshly ground black pepper
• 4 lamb loin chops, about 1 inch thick
• olive oil, for grilling

Sauce Ingredients 

Lamb Loin Chops

Preparation

1. Light a grill for medium-high heat.
2. Heat a small skillet or saucepan over medium-low heat. Add the butter and swirl to coat. Add the shallot and cook 2 minutes, stirring frequently.
3. Add the maple syrup, pomegranate molasses, bourbon, and mustard and season with salt and pepper. Bring to a light simmer, reduce the heat to low, and cover. Cook 5 minutes. Remove from the heat. (Re-warm gently over low heat, if needed.)

Garlic in Butter 

Pomegranate-Bourbon Sauce

1. Season the lamb chops with salt and pepper. Rub the grill grate with oil and grill the chops until charred on the outside and rare to medium-rare on the inside, 4-5 minutes per side, depending on thickness. Remove and let rest 3 minutes.

Chops Beginning to Grill 

Grilled Chops

 Plate the chops and spoon sauce over top.

Grilled Lamb Chops with Pomegranate-Bourbon Sauce