ChefXi OfficialSucculent lamb chops reverse-seared over hickory smoke and finished with a tart, glossy pomegranate and balsamic reduction.
Season lamb chops generously with salt, pepper, rosemary, and garlic. Let sit at room temperature for 30 minutes.
This acts as a quick dry brine to ensure deep seasoning.
In a small saucepan, combine pomegranate molasses, balsamic vinegar, and honey. Simmer over low heat until reduced by one-third and syrupy. Set aside.
Preheat your grill or oven to 225°F (107°C) for indirect cooking. Place lamb chops away from the heat source.
Slow-cook the lamb until the internal temperature reaches 115°F (46°C). Remove from heat and tent with foil.
Crank the grill to high heat (450°F+). Add the soaked hickory chips directly to the coals or smoker box. Wait for 'thin blue smoke'.
Sear the chops for 1 minute per side directly over the hickory flames. In the final 30 seconds, brush generously with the pomegranate glaze on both sides.
Watch closely—the sugars in the glaze will caramelize very quickly!
Remove from grill and let rest for 5 minutes before serving. Garnish with fresh pomegranate arils if desired.
Inspired by my trials with American hickory and Mediterranean pomegranate. The key is the 'Kiss of Smoke' technique—don't overdo the wood or you'll lose the lamb's delicate flavor. Use a high-quality pomegranate molasses for the best viscosity.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.