Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.


Pomegranate and Mint Lamb Chops Recipe

Photograph by Christina Chavez

Pomegranates, mint and rib lamb chops are such an elegantly beautiful combination. The ruby-red pomegranates and bright green mint just pop off the platter.

This easy recipe is gluten-free and Paleo (if you use a Paleo-friendly mustard), but honestly, it’s just plain delicious. The sweet-tart bite of the pomegranate syrup pairs naturally with the cool taste of the fresh mint.

Photograph by Christina Chavez

The lamb rib chops I used were “Frenched,” which means the meat is cut away from the end of the rib or chop so that part of the bone is visible. This makes the meat cook more evenly. It also makes it look super fancy (and I really like fancy, especially at this time of year.) Ask your butcher to French the rib chops. You can also use lamb loin chops, if you like.

Pomegranate syrup or molasses is available at Whole Foods, Trader Joe’s or ethnic markets. I used Annie’s Naturals Dijon Mustard, but any Dijon or whole grain mustard will add a burst of tanginess!

RECIPE: Pomegranate and Mint Lamb Chops

Makes 8 chops

Prep Time: 40 minutes

Cook Time: 8 minutes

Total Time: 48 minutes

● ¾ cup pomegranate syrup or molasses

● 2 tablespoons apple cider vinegar

● 2 tablespoons Dijon mustard

● 4 cloves of garlic

● 12 large mint leaves

● 1 tablespoon honey

● ¼ cup olive oil

● 1 teaspoon salt

● 8 frenched lamb rib chops, about ½-inch to ¾-inch thick

● 1 cup fresh pomegranate for garnish

● fresh sprigs of mint for garnish


Blend the pomegranate syrup or molasses, vinegar, mustard, garlic, mint leaves, honey, olive oil and salt in a blender or food processor until smooth. Pour into a gallon size zip-close bag.

Add the chops to the bag. Squeeze out the air and seal the bag. Turn slowly so the marinade coats the chops. Refrigerate for 30-minutes.

Move oven rack 5 to 6-inches from broiler. Heat broiler to high. Line the bottom of an oven broiler pan with foil. Place broiler pan grill on top. (You can also use a cast iron pan or a cookie sheet lined with foil).

Remove chops from marinade and shake off excess. Place on broiler pan grill. Broil for 4 minutes. Turn and broil 3 to 4 minutes longer or until temperature reaches 145°F for medium rare.

Garnish with pomegranate seeds and mint sprigs before serving.

Photograph by Christina Chavez
More from lifestyle