lamb chops with pomegranate molasses

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Lamb Chops with Garlic and Pomegranate Molasses

By , from the Nadine Fiedler collection
Serves 4


8 small or 4 large lamb rib chops or tenderloin (about 2½ pounds)
3 Tbsp. unsalted or low-sodium mustard
1 tsp. black or salt-free seasoned pepper
2 Tbsp. olive oil
1 head garlic (about 14 cloves), chopped coarsely
½ cup pomegranate molasses
2 Tbsp. red wine


  1. Brush one side of the lamb chops with half of the mustard, then sprinkle with half of the pepper.
  2. In a 12-inch skillet over medium-high heat, heat the olive oil until it shimmers. Place the chops in the skillet, mustard-and-pepper side down. Brush the tops with the reserved mustard and sprinkle with the reserved pepper.
  3. Cook the chops until they’re nicely browned, about 8 minutes. Reduce heat to medium. Flip the chops over and cook them until they are done to your taste (125 degrees for rare). Remove the chops and place on a plate or platter.
  4. Add the chopped garlic to the skillet and cook it, scraping up the browned bits on the bottom, until the cloves are softened and fragrant, about 2 minutes.
  5. Stir in the pomegranate molasses to the pan, scraping the bottom as you go, until it bubbles and froths.
  6. Stir in the red wine, then turn the heat to high until the sauce thickens, 2-4 minutes. Spoon the sauce over the chops and serve.


Pomegranate molasses is available in Middle Eastern specialty food stores or online, or you can make your own.

Related article: The low-salt life

lamb chops with pomegranate molasses

This content is from the Nadine Fiedler collection.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice