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Flavorful Armenian Khorovats Lamb Chops Recipe with Easy Pomegranate Marinade

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This recipe features tender lamb chops marinated in a sweet-tart pomegranate marinade, grilled to perfection with smoky char marks. It’s quick, easy, and perfect for weeknight dinners or entertaining.

Ingredients

Scale
  • 8 bone-in rib lamb chops, about 1-inch thick
  • 1 cup pomegranate juice (freshly squeezed or bottled 100% juice)
  • 4 cloves garlic, minced
  • 1 small red onion, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Prepare the marinade: In a medium mixing bowl, combine 1 cup of pomegranate juice, minced garlic, chopped red onion, olive oil, parsley, mint, black pepper, salt, cumin, and red pepper flakes (if using). Whisk everything together until well blended, about 5 minutes.
  2. Marinate the lamb chops: Place the lamb chops in a large resealable bag or shallow dish. Pour the marinade over the meat, ensuring each chop is coated evenly. Seal or cover and refrigerate for at least 2 hours, preferably 4 to 6 hours. Avoid marinating longer than 8 hours.
  3. Preheat your grill: About 20 minutes before cooking, light your grill and let it reach medium-high heat (around 400°F / 200°C). Clean and oil the grates to prevent sticking.
  4. Remove lamb from marinade: Take the chops out of the marinade and let excess drip off. Pat them lightly with paper towels to avoid flare-ups on the grill. Reserve marinade for basting or discard.
  5. Grill the chops: Place the lamb chops on the hot grill. Cook for about 4-5 minutes per side for medium-rare (internal temperature around 135°F / 57°C). Adjust time for preferred doneness. Look for nice grill marks and caramelized exterior.
  6. Rest the meat: Transfer chops to a plate and cover loosely with foil. Let rest for 5-7 minutes to retain juices.
  7. Serve: Garnish with additional fresh herbs or pomegranate seeds. Enjoy!

Notes

Do not marinate lamb longer than 8 hours to avoid meat breakdown. Pat chops dry before grilling to prevent flare-ups. Use a meat thermometer to achieve perfect medium-rare at 135°F (57°C). Rest meat after grilling to retain juices. If no grill is available, pan-sear and finish in oven at 400°F for 5-7 minutes.

Nutrition

Keywords: Armenian lamb chops, khorovats, pomegranate marinade, grilled lamb, easy lamb recipe, backyard barbecue, lamb marinade, smoky lamb chops

Find it online: https://sweetstirring.com/flavorful-armenian-khorovats-lamb-chops-recipe-with-easy-pomegranate-marinade/