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Flavorful Marinated Lamb Chops with Za’atar and Pomegranate Molasses

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A quick and easy Middle Eastern-inspired recipe featuring lamb chops marinated in za’atar and pomegranate molasses, delivering a bold, rustic, and elegant flavor perfect for weeknight dinners or dinner parties.

Ingredients

Scale
  • 8 lamb rib chops (about 1 inch thick, roughly 1.5 lbs / 700g)
  • 3 tablespoons za’atar spice blend
  • 2 tablespoons pomegranate molasses
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • Juice of half a lemon (about 1 tablespoon)
  • Salt to taste (about 1 teaspoon)
  • Black pepper to taste (about ½ teaspoon)
  • Fresh parsley, chopped, for garnish (optional)
  • Optional: pinch of red chili flakes for heat

Instructions

  1. Prepare the marinade by combining 3 tablespoons za’atar, 2 tablespoons pomegranate molasses, 3 tablespoons olive oil, minced garlic, lemon juice, salt, and pepper in a mixing bowl. Whisk until smooth and well incorporated.
  2. Pat the lamb chops dry with paper towels. Add them to the marinade bowl and turn each chop to coat evenly. Cover with plastic wrap and refrigerate for at least 1 hour, up to 4 hours. (30 minutes minimum for some flavor.)
  3. Remove the lamb chops from the fridge and let them sit at room temperature for 15 minutes before cooking.
  4. Heat a non-stick or cast iron skillet over medium-high heat for 3-5 minutes until hot. Add 1 teaspoon olive oil and swirl to coat the pan.
  5. Place the lamb chops in the skillet without overcrowding. Sear for about 3-4 minutes per side until a crust forms. For medium-rare, cook until internal temperature reaches 135°F (57°C); for medium, cook a minute or two longer.
  6. Transfer the cooked chops to a warm plate and loosely cover with foil. Let rest for 5-10 minutes to allow juices to redistribute.
  7. Garnish with chopped fresh parsley and drizzle a little extra pomegranate molasses if desired. Serve immediately.

Notes

If the marinade is too thick, thin it with a splash of water or lemon juice. Avoid high heat to prevent burning the pomegranate molasses. Use a meat thermometer for perfect doneness. Let the meat rest after cooking for juicy chops. Marinate at least 1 hour for best flavor, up to 4 hours max. Optional: add red chili flakes for heat. Can also be grilled instead of pan-seared.

Nutrition

Keywords: lamb chops, za'atar, pomegranate molasses, Middle Eastern, marinade, quick dinner, easy recipe, grilled lamb, pan-seared lamb

Find it online: https://dahliadishes.com/flavorful-marinated-lamb-chops-with-zaatar-perfect-for-easy-dinner/