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Pomegranate Molasses Lambchops

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Prep Time 8 hours
Cook Time 10 minutes
Total Time 8 hours 25 minutes
Servings 4

Ingredients
  

For the Lamb

  • 1 rack lambchops
  • 1/4 cup olive or avocado oil
  • 1-2 tsp Liquid smoke
  • Garlic powder
  • Onion powder
  • Ground cumin
  • Dried Thyme
  • Sumac
  • Cayenne Pepper (optional)
  • Salt

Pomegranate Molasses Glaze

  • 3/4 cup Unsweetened Pomegranate Juice
  • 2 Tbsp Blackstrap Molasses
  • 1 Tbsp Honey/Agave to finish

Instructions
 

Season and Marinate the Lamb

  • Mix oil and all seasonings together, except the salt.
  • Season the lamb chops with the oil and seasoning mixture generously, making sure the chops are evenly coated on all sides.
  • Add salt now to ensure you don't oversalt. Season to your liking.
  • Place in a bowl or ziplock bag and refrigerate for at least 8 hours and up to 24 hours for maximun flavor.

Cook the Lamb

  • Remove the lamb from the refrigerator and allow to sit briefly while you heat your pan.
  • Add the chops to a hot skillet and cook until they develop a nice sear and are almost cooked to your preferred level of doneness.
    Medium-rare: 3-4 minutes on each side. Medium: 4-5 minutes on each side
    *Remember, they will cook a bit more in the glaze.
  • Remove from the pan and set aside.

Make the Glaze

  • In the same skillet, pour in the pomegranate juice and blackstrap molasses. Allow mixture to simmer.
  • Once the sauce begins reducing, add your liquid sweetener.
  • Let the glaze reduce just until it begins to thicken and becomes glossy.

Finish the Lamb

  • Return the lamb chops to the pan and turn them through the glaze until well coated.
  • Spoon a little of the glaze from the pan over the chops to serve.