Grilled Lamb with Rocket and Pomegranate

Instructions

1. 1

   Combine 3 tablespoons olive oil, lemon juice, minced garlic, rosemary, cumin, salt, and pepper in a small bowl to create the marinade.

   Tip: Make this marinade while your grill heats up to save time.

2. 2

   Pat the lamb chops dry with paper towels and place on a cutting board. Rub both sides generously with the marinade, ensuring each chop is well coated.

   Tip: Don't skip patting dry—this helps the lamb develop a beautiful crust when grilled.

3. 3

   Let the marinated lamb rest at room temperature for 10 minutes while you prepare the salad base.

   Tip: Room temperature lamb cooks more evenly on the grill.

4. 4

   Preheat your grill to high heat (about 200°C or 400°F). Lightly oil the grill grates to prevent sticking.

   Tip: Test grill heat by holding your hand 5cm above the grates—you should feel intense heat within 2 seconds.

5. 5

   Place lamb chops on the hot grill and cook for 3-4 minutes on the first side without moving them. Flip and cook for another 3-4 minutes for medium-rare doneness.

   Tip: For medium doneness, cook an additional 1-2 minutes per side. Use a meat thermometer for accuracy (63°C for medium-rare).

6. 6

   Transfer cooked lamb to a warm plate and let rest for 3-5 minutes before serving.

   Tip: Resting allows juices to redistribute, keeping the meat tender and moist.

7. 7

   Arrange fresh rocket on four serving plates. Scatter red onion slices, pomegranate seeds, and feta cheese over the rocket.

   Tip: Dress the salad just before serving to keep the rocket fresh and crisp.

8. 8

   Whisk together the remaining 1 tablespoon olive oil with 1 tablespoon lemon juice and a pinch of salt. Drizzle lightly over the salad.

   Tip: A light dressing prevents the delicate rocket from wilting.

9. 9

   Top each salad with two lamb chops, sprinkle fresh mint over everything, and serve immediately.

   Tip: The warm lamb will slightly soften the cheese and release its aromatics—serve without delay for best results.