Grilled Lamb with Sweet Potato and Pomegranate Glaze

Instructions

1. 1

   Pat the lamb chops dry with paper towels and place in a shallow dish. Drizzle with 2 tablespoons olive oil, minced garlic, thyme, rosemary, salt, and pepper. Massage the mixture onto both sides and let sit for 15 minutes at room temperature.

   Tip: Patting the meat dry ensures better browning on the grill.

2. 2

   Toss sweet potato wedges with the remaining 2 tablespoons olive oil, salt, and pepper in a separate bowl. Set aside until ready to grill.

3. 3

   In a small saucepan, combine pomegranate juice, balsamic vinegar, and honey. Bring to a simmer over medium heat and reduce by half, about 8-10 minutes, until syrupy. Remove from heat and set aside.

   Tip: This glaze can be made while the grill heats up to save time.

4. 4

   Preheat your grill to medium-high heat and lightly oil the grates. Place sweet potato wedges on the grill and cook for 12-15 minutes, turning every 3-4 minutes, until tender and caramelized on all sides.

   Tip: Start the sweet potatoes first as they take longer than the lamb.

5. 5

   Move sweet potatoes to a cooler section of the grill. Place lamb chops directly over the hottest part of the grill and cook for 4-5 minutes on the first side without moving them.

   Tip: Resist the urge to flip too early; letting them sit creates a beautiful crust.

6. 6

   Flip the lamb chops and cook for another 3-4 minutes for medium-rare doneness. Transfer to a cutting board and tent loosely with foil to rest for 5 minutes.

   Tip: Use a meat thermometer for 130°F internal temperature for medium-rare lamb.

7. 7

   Arrange grilled sweet potato wedges on serving plates. Top with lamb chops and drizzle generously with the pomegranate glaze.

8. 8

   Garnish with fresh pomegranate arils and additional fresh herbs if desired. Serve immediately while still warm.

   Tip: The pomegranate arils add a burst of tartness and a beautiful pop of color.