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Flavorful Smoked Lamb Chops Recipe with Easy Pomegranate Molasses Glaze

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This recipe combines smoky lamb chops with a tangy and sweet pomegranate molasses glaze, creating a mouthwatering and easy-to-make dish perfect for special dinners or casual gatherings.

Ingredients

Scale
  • 8 thick-cut lamb rib chops (about 1 inch thick, 2 lbs / 900 g)
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1/4 cup (60 ml) pomegranate molasses
  • 1 tablespoon honey (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste (preferably kosher salt and freshly cracked black pepper)
  • Wood chips for smoking (hickory or applewood recommended)

Instructions

  1. Pat the lamb chops dry with paper towels to ensure the glaze sticks well. Season both sides generously with kosher salt and freshly cracked black pepper.
  2. In a bowl, combine 2 tablespoons olive oil, minced garlic, chopped rosemary, and ground cumin. Rub this mixture over the lamb chops, coating them evenly. Let rest at room temperature for 20 minutes to absorb flavors.
  3. Preheat your smoker to 275°F (135°C). Add soaked wood chips (hickory or applewood) to the coals or smoker box. Maintain steady smoke throughout cooking.
  4. Place lamb chops on the smoker grate, spacing them out so smoke can circulate. Close the lid and smoke for about 25 minutes, flipping once halfway through.
  5. While the lamb smokes, mix 1/4 cup pomegranate molasses, 1 tablespoon honey, and 1 tablespoon lemon juice in a small saucepan. Warm gently over low heat, stirring until slightly thickened (about 5 minutes). Remove from heat and set aside.
  6. After 25 minutes of smoking, brush the glaze generously on both sides of the lamb chops. Smoke for another 5-10 minutes, basting once more mid-way, until internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
  7. Remove lamb chops from the smoker and tent loosely with foil. Let rest for 5-10 minutes to allow juices to redistribute.
  8. Plate the chops with additional glaze drizzled over top if desired. Garnish with fresh rosemary sprigs or pomegranate arils for a pop of color.

Notes

Use mild wood chips like applewood or hickory for a balanced smoke flavor. Soak wood chips in water for at least 30 minutes before use. Monitor internal temperature carefully to avoid overcooking. The glaze thickens quickly; warm gently if it becomes too thick before serving. For vegan glaze, substitute honey with coconut sugar or maple syrup. If no smoker is available, roast in a 400°F oven for 15-20 minutes and broil for 2 minutes after glazing.

Nutrition

Keywords: smoked lamb chops, pomegranate molasses glaze, grilled lamb, easy lamb recipe, smoky lamb, backyard grilling, lamb marinade

Find it online: https://chrisfeasts.com/flavorful-smoked-lamb-chops-recipe-with-easy-pomegranate-molasses-glaze/