Grilled Lamb with Rocket and Pomegranate
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but comes together in under half an hour. Tender grilled lamb chops are paired with peppery rocket, juicy pomegranate seeds, and creamy feta for a combination that's both elegant and surprisingly simple. Pomegranate seeds are packed with antioxidants and add a beautiful tartness that cuts through the richness of the lamb. Best of all, with just twelve minutes of cooking time, you can have an impressive dinner on the table without spending your whole evening in the kitchen. It's the perfect dish for impressing guests or treating yourself to something special on a weeknight.
Ella x
Ingredients
- 8lamb chops(about 200g total, trimmed)
- 4 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 sprigsfresh rosemary(finely chopped)
- 1 teaspoonground cumin
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 150 gramsfresh rocket(roughly 4 cups)
- 177 mlpomegranate seeds
- 100 gramscrumbled feta cheese
- ¼red onion(thinly sliced)
- 2 tablespoonsfresh mint leaves(torn)
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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