Grilled American Lamb Chops with Pomegranate & Fig Salsa
A delicious take on lamb chops that combine some of my favorite winter ingredients!
Equipment
- Traeger grill
- Knife and cutting board
- Bowl
Ingredients
- 6 lamb loin chops
- ¼ cup pomegranate juice
- ½ tsp corn starch
- 6 dried figs
- arils from 1 whole pomegranate
- ⅓ 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.