Grilled Lamb with Kale

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.