Grilled Lamb Chops with Charred Brussels Sprouts and Pomegranate Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dinner party dishes because it looks elegant but comes together in under an hour. Lamb chops are naturally tender and cook quickly on the grill, making this perfect for weeknight entertaining. The pomegranate glaze adds a beautiful sweet and tart complexity that feels special, while the charred brussels sprouts bring wonderful depth. Pomegranate juice is packed with antioxidants that support heart health, so you're getting something delicious and nutritious. Fresh herbs and a quick char on the grill create restaurant quality results without any fussing around in the kitchen.
Ella x
Ingredients
- 8lamb chops(about 2 inches thick, trimmed)
- 1 poundbrussels sprouts(halved)
- 237 mlpomegranate juice
- 2 tablespoonsbalsamic vinegar
- 1 tablespoonhoney
- 3 tablespoonsolive oil(divided)
- 4garlic cloves(minced)
- 3fresh rosemary sprigs
- 2fresh thyme sprigs
- 1½ teaspoonskosher salt
- ½ teaspoonblack pepper
- 59 mlpomegranate seeds(for garnish)
- 2 tablespoonsfresh mint leaves(chopped, for garnish)
Detail level
Instructions
- 1
Preheat your grill to high heat and allow it to reach about 450°F. While preheating, combine pomegranate juice, balsamic vinegar, and honey in a small saucepan. Bring to a simmer over medium heat and cook for 8-10 minutes until reduced by half and syrupy, then set aside.
Tip: The pomegranate glaze can be made ahead and reheated gently before serving.
- 2
Pat the lamb chops dry with paper towels and season generously on both sides with kosher salt and black pepper. Rub with 1 tablespoon of olive oil and distribute minced garlic evenly across each chop. Place a sprig of rosemary and thyme on top of each chop, pressing gently to adhere.
Tip: Drying the meat ensures better browning and crust development on the grill.
- 3
In a separate bowl, toss the halved brussels sprouts with 2 tablespoons of olive oil, remaining salt, and pepper. Spread on a grill-safe cast iron skillet or grill basket.
Tip: Using a skillet prevents smaller pieces from falling through the grill grates.
- 4
Place the brussels sprouts on the grill and cook for 12-15 minutes, stirring every 3-4 minutes, until they develop deep caramelization and the outer leaves are crispy. Transfer to a serving platter and keep warm.
Tip: Don't move them too frequently—letting them sit creates better browning.
- 5
Once brussels sprouts are nearly done, place lamb chops directly on the grill grates. Cook for 3-4 minutes per side for medium-rare, depending on thickness. Avoid moving them constantly; let them develop a nice crust.
Tip: Use a meat thermometer to check doneness: 130-135°F for medium-rare.
- 6
Transfer cooked lamb chops to the platter with brussels sprouts. Drizzle the pomegranate glaze over both the chops and sprouts, then garnish with pomegranate seeds and fresh chopped mint.
Tip: Let the lamb rest for 2-3 minutes after cooking for juicier meat.
- 7
Serve immediately while everything is still warm, ensuring each plate receives an even distribution of the glaze and garnishes.
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