Spiced Lamb Chops with Pomegranate Molasses

This Spiced Lamb Chops with Pomegranate Molasses recipe is perfect for showcasing the rich, smoky flavours of lamb and pairs beautifully with the zesty tang of pomegranate and aromatic spices. Set your EGG to a sizzling 230°C, perfect for direct grilling, and let the cast iron grid sear the lamb chops to tender perfection. After a few hours in the marinade, the lamb chops are infused with deep, bold flavours, and once grilled, they’re beautifully complemented by a herby couscous salad and a dollop of cool mint yoghurt. Finished with charred spring onions and caramelised lemon, this lamb chop recipe is sure to impress.

 

EGG Set Up	Recommended Charcoal	EGG Target Temperature	Cooking Time
Direct Cast Iron  Grid	Oak & Hickory	230°C	1 hour marinating, 15 minutes cooking

 

 

Equipment BBQ Tongs Silicone Cast Iron Grid Premium 100% Natural Oak & Hickory Lump Charcoal

Ingredients 20 small lamb chops For the marinade 8 tbsps pomegranate molasses 2 tbsps Turkish chilli flakes or 1 tbsp regular chilli flakes 4 cloves garlic, crushed 4 tbsps olive oil To serve 200g couscous or bulgur wheat cooked using good quality stock Fresh mint and coriander leaves, mostly chopped bar a few leaves to sprinkle on top Seeds of 1 pomegranate 2 lemons, halved 6 spring onions Olive oil

 

Method 

Set up your EGG

Load and light your EGG and set it for direct cooking at 230°C with Cast Iron Grid in place.

Marinade the Lamb Chops

Combine the marinade ingredients, then mix with the chops. Cover and refrigerate for at least 4 hours or overnight.

Remove the chops from the fridge an hour before you want to cook them. Set the EGG up for grilling over direct heat.

Make the Salad

Mix the cooked couscous or bulgur with the fresh herbs, pomegranate seeds, a good slug of olive oil, and some salt and pepper. Mix the yoghurt with the mint, garlic and some salt and pepper.

Grill the Lamb Chops

When the grill is ready, rub the spring onions with a little olive oil and cook the spring onions until soft and charred. Remove, chop finely and mix with the couscous.

Cook the chops for a couple of minutes each side, then allow to rest in a warm place. Caramelise the lemon halves briefly on the grill.

Serve

Arrange the couscous on a large plate, then stack the chops on top and serve with the yoghurt and caramelised lemons alongside.