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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


  • 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


  • 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