Pomegranate-Maple Glazed Lamb Chops

October 20, 2025

Outdoor cooking has a way of turning simple moments into lasting memories—especially when the flavors match the season. Pomegranate-Maple Glazed Lamb Chops combine the smoky character of the grill with a glaze that balances tangy pomegranate and rich maple syrup. The result is a refined and comforting meal, perfect for cool evenings outdoors under soft light and falling leaves.

Each chop sears beautifully, locking in tenderness beneath a caramelized crust. As the glaze thickens over the heat, it coats the meat in a glossy finish that hints at sweetness without overpowering its savory depth. The aroma alone feels like autumn—warm, inviting, and grounded in seasonal ingredients that never go out of style.

Serve these lamb chops beside roasted vegetables or a crisp salad, and you’ll have a meal worth lingering over long after the plates are cleared. For those who appreciate gathering outside even as the weather cools, this dish proves that great flavor doesn’t belong to summer alone.

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Serves 4-6

Pomegranate-Maple Glazed Lamb Chops Ingredients

Lamb Chops

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons pomegranate molasses
• 2 tablespoons maple syrup
• 1 garlic clove
• ¾ teaspoon dry mustard
• Twelve 3-ounce lamb chops
• Kosher salt and freshly ground black pepper
• ¼ cup chopped fresh mint

Salad

• 3 tablespoons extra-virgin olive oil
• Juice of 1 lemon
• Kosher salt and freshly ground black pepper
• One 4-ounce bag of baby spinach
• ⅓ cup roughly torn mint leaves
• ½ red onion, thinly sliced
• ½ cup pomegranate seeds
• 1 cup sliced almonds, toasted

Pomegranate-Maple Glazed Lamb Chops Directions

Make the Lamb Chops

1. Heat your grill or grill pan over high heat.
2. In a small bowl, whisk together the olive oil, pomegranate molasses, and maple syrup. Grate the garlic into the mixture and add the dry mustard; whisk to combine.
3. Season the lamb chops with salt and pepper. Generously brush both sides of each lamb chop with the glaze and reserve any extra glaze. Working in batches, grill the lamb chops until well charred, flipping once and brushing with the reserved glaze, about 4 minutes per side. Tent with foil and let rest while you make the salad.

Make the Salad

1. In a large bowl, whisk together the olive oil and lemon juice; season with salt and pepper to taste. Toss in the spinach, mint leaves, red onion, pomegranate seeds, and almonds.
2. Garnish the lamb chops with the chopped mint and serve with the salad.

Taken from purewow.com