Grilled Lamb with Sweet Potato and Pomegranate Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Recently I discovered this stunning dish that brings together tender grilled lamb chops with roasted sweet potatoes and a gorgeous pomegranate glaze. What I love most is how quickly it comes together in under an hour, making it perfect for weeknight dinners or impressing guests without spending all day in the kitchen. Sweet potatoes are packed with vitamin A and fiber, supporting both your immune system and digestion while keeping you satisfied. The pomegranate juice creates this beautiful, tangy sweet reduction that perfectly complements the richness of the lamb, and honestly, it looks restaurant quality on the plate. Give this one a try and you'll have a meal that tastes fancy but feels entirely manageable.
Ella x
Ingredients
- 8lamb chops(about 2 inches thick, trimmed)
- 2 largesweet potatoes(cut into 1-inch wedges)
- 237 mlpomegranate juice(fresh or bottled)
- 3 tablespoonsbalsamic vinegar
- 2 tablespoonshoney
- 4 sprigsfresh thyme
- 2 sprigsrosemary
- 4garlic cloves(minced)
- 4 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mlpomegranate arils(for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
Arrange grilled sweet potato wedges on serving plates. Top with lamb chops and drizzle generously with the pomegranate glaze.
- 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.
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