Grilled Lamb with Kale
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. Tender grilled lamb chops paired with hearty kale make for a protein packed meal that feels special without requiring much fuss. I love that kale is packed with vitamins and minerals that support overall wellness, and the pomegranate molasses adds a bright, tangy depth that brings everything together beautifully. The rosemary and thyme infuse the lamb with incredible flavor, while the pomegranate arils give you little bursts of sweetness at the end. Trust me, this is the kind of dish that will have everyone asking for seconds.
Ella x
Ingredients
- 8lamb chops(about 2 inches thick)
- 1893 mlfresh kale(chopped and stems removed)
- 5 tablespoonsolive oil
- 5garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 tablespoonspomegranate molasses
- 1 tablespoondijon mustard
- 4fresh rosemary sprigs
- 1 tablespoonfresh thyme(chopped)
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- 118 mlpomegranate arils(for garnish)
Detail level
Instructions
- 1
Prepare a grill for medium-high heat (around 400°F). Pat the lamb chops dry with paper towels and season generously on both sides with sea salt, black pepper, and fresh thyme.
Tip: Dry lamb ensures better browning and crust development on the grill.
- 2
In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, pomegranate molasses, and Dijon mustard. Set the glaze aside.
Tip: This glaze adds complex sweetness and acidity that complements the rich lamb.
- 3
Brush the grill grates with oil to prevent sticking. Place lamb chops on the grill with rosemary sprigs underneath for aromatic flavor. Grill for 4-5 minutes per side for medium-rare, basting with the prepared glaze during the last minute of cooking.
Tip: Don't move the chops too frequently; let them develop a golden crust undisturbed.
- 4
Transfer cooked lamb to a resting plate and tent loosely with foil while you prepare the kale. Let rest for 5 minutes.
Tip: Resting allows the juices to redistribute, keeping the meat tender and moist.
- 5
Heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Tip: Watch the garlic closely; burnt garlic tastes bitter and will overpower the dish.
- 6
Add the chopped kale to the skillet in batches, stirring frequently until it wilts and becomes tender, about 6-8 minutes. Season with a pinch of salt and pepper to taste.
Tip: Massaging the kale slightly before cooking helps it wilt faster and become more tender.
- 7
Divide the garlicky kale among four serving plates. Top each portion with two lamb chops and drizzle any remaining glaze from the resting plate over the top.
Tip: Don't waste the flavorful juices that collect on the resting plate.
- 8
Garnish with fresh pomegranate arils and a final sprinkle of fresh rosemary. Serve immediately while the lamb is still warm.
Tip: The pomegranate arils add a burst of tartness and visual appeal to the finished dish.
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