Grilled Lamb Chops with Charred Brussels Sprouts and Pomegranate Glaze

Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Serve immediately while everything is still warm, ensuring each plate receives an even distribution of the glaze and garnishes.