Grilled American Lamb Chops with a pomegranate and fig salsa

Lamb is a delicious and special meat to cook, and we are particularly fond of cooking it on the grill. Due to the tender nature of the various cuts, it does not need to be cooked long– medium rare lamb is truly amazing. Recently, we’ve discovered that the best lamb is American lamb around. Not only is it raised on U.S. soil, but the flavor profile of American lamb cannot be beat. Additionally, we find it important to support American family ranchers and do what we can to minimize the impact of transcontinental imports. It all sounds complicated– but in essence lamb that is produced in America is done so more locally and has a smaller carbon footprint on the world than lamb that must be shipped across oceans to reach our grocery stores.

We’ve recently had the chance to enjoy some lamb from Superior Farms, a group of family farmers that produce amazing pasture-fed lamb. Farmed in Minnesota, Oregon and Utah, the lamb we’ve had has been flavorful, tender and lean.

As the winter months have arrived, it’s been fun to think about creative ways to cook (continuing to do so on the grill), while integrating winter flavors in our cooks. For this recipe, we thought about some of our favorite winter fruits– figs and pomegranates– and created a delicious fig and pomegranate salsa to go with our lamb loin chops. Rather than use olive oil or mustard as a binder for seasoning, we used a pomegranate juice reduction. While pomegranates are super sweet, they have an interesting tangy quality, that really added to the cook.

A cut like a lamb loin chop cooks quickly– it’s too small to reverse sear– so we instead cooked it hot and fast on cast iron on the grill, and allowed it to rest a few minutes before serving. Before you throw the chops on the grill, be sure to assemble the salsa, so it has plenty of time for the flavors to meld. For a different twist (that hearkens back to a traditional way lamb is served, you could replace the cilantro for mint in the salsa.

I’ve partnered up with Superior Farms to create this recipe, share it with my audiences, and provide you the opportunity to try Superior Farms lamb yourself. Check out my Instagram post on November 29th to enter yourself to win one of two prize packs from Superior Farms. I hope you win, and tag me in your amazing cooks of Superior Farms products. They’re truly spectacular and perfect for a special holiday meal.

Grilled American Lamb Chops with a pomegranate and fig salsa

Created by @ThisJewCanQue

Ingredients

  • 6 American Lamb loin chops
  • ½ cup pomegranate juice
  • ½ tsp corn starch
  • 6 dried figs
  • Seeds from 1 whole pomegranate
  • ⅓ fresh jalapeno, finely diced (about 1 tsp)
  • Finely diced red onion (about 1 tsp)
  • 1 tsp finely chopped cilantro
  • Juice from ½ lime
  • A splash of olive oil
  • A splash of balsamic vinegar (I used golden balsamic)
  • Salt and pepper to taste

Directions

Begin by reducing pomegranate juice. Place cold juice and corn starch in a small saucepan, and whisk until blended. Put over heat and stirring constantly, cook until it reduces by half and makes a syrup-like consistency. Remove from heat and allow to cool completely. Divide into two small bowls.

Cut figs into a small dice. Combine in a bowl with pomegranate seeds, jalapeno, onion and cilantro. Add lime juice, a splash of olive oil and some balsamic vinegar. Stir well to combine. Add a few tablespoons of the reduce pomegranate juice to the salsa, season with salt and pepper to taste, and set aside. Reserve remaining syrup.

Pat lamb loin chops dry on both sides. Using a brush, coat each chop with pomegranate syrup (from 2nd small bowl. Discard unused syrup from this batch). Season with your favorite herb-forward rub and set aside.

Preheat grill to high temperature.

When grill is hot, cook the chops for about 5 minutes per side. Final internal temperature should be about 130* for medium rare.

Allow chops to rest 5-10 minutes, then serve with pomegranate and fig salsa and drizzle additional pomegranate syrup and seeds if desired.

Grilled American Lamb Chops with Pomegranate & Fig Salsa

A delicious take on lamb chops that combine some of my favorite winter ingredients!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course

Ingredients
  

  • 6 lamb loin chops
  • ¼ cup pomegranate juice
  • ½ tsp corn starch
  • 6 dried figs
  • arils from 1 whole pomegranate
  • fresh jalapeno, finely diced (about 1 tsp)
  • finely diced red onion (about 1 tsp)
  • finely chopped cilantro (about 1 tsp)
  • juice from 1/2 a lime
  • a splash of olive oil
  • a splash of balsamic vinegar I used golden balsamic
  • salt & pepper to taste

Instructions
 

  • Begin by reducing the pomegranate juice. Place cold juice and corn starch in a small saucepan, and whisk until blended. Put over heat and, stirring constantly, cook until it reduces in half and makes a syrup-like consistency. Remove from heat and allow to cool completely. Divide into two small bowls.
  • Cut figs into small dice. Combine in a bowl with pomegranate seeds, jalapeno, onion, and cilantro. Add lime juice, a splash of olive oil and some balsamic vinegar. Stir well to combine. Add a few tablespoons of the reduced pomegranate juice to the salsa. Season to taste with salt and pepper. Then set aside. Reserve remaining syrup.
  • Pat lamb loin chops dry on both sides. Using a brush, coat each chop with pomegranate syrup (from 2nd small bowl. Discard leftover syrup from this batch). Season with your favorite herb-forward rub and set aside.
  • Preheat grill to high temperature.
  • When grill is hot, cook chops for about 5 minutes per side. Internal temperature should be 130° for medium rare.
  • Allow chops to rest 5-10 minutes, then serve with pomegranate and fig salsa and a drizzle of additional pomegranate syrup.
Keyword fig, lamb, lamb chops, pomegranate

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