Ingredients
Lamb Chops
- 2 Frenched racks of lamb (cut into chops)
- 1 tsp cumin (ground)
- 2 tsp sumac
- 1 tbsp ground Urfa chile
- 1 tbsp kosher salt
Muhamarra Sauce
- 3 red peppers (roasted, peeled, seeded and chopped)
- 2 cloves garlic (minced)
- 1½ cups walnuts (toasted)
- 1 tbsp pomegranate molasses
- ¼ tsp ground cumin
- ¼ tsp ground Marash chile
- ¼ cup extra virgin olive oil
- salt
Red Onion-Pomegranate Molasses Salad
- 1½ red onions (peeled)
- 2 tbsp extra virgin olive oil
- 2 tbsp pomegranate molasses, plus extra for finishing
- 1 tsp sumac
- 1 cup flat-leaf parsley leaves (coarsely chopped)
- 2 tbsp kosher salt
Directions
Prep
Step 1
Place the lamb chops in a single layer in a shallow dish. Combine the spices and season liberally on both sides. Cover with plastic wrap and refrigate overnight.
Muhamarra Sauce
Step 1
Combine the roasted red peppers, garlic, walnuts, pomegranate molasses, cumin, red chili, olive oil and a pinch of salt in the work bowl of a food processor and puree to a smooth paste. Taste for seasoning and adjust if necessary. Set aside.
Red Onion-Pomegranate Molasses Salad
Step 1
For the onion salad, cut the red onions into thin wedges. Toss with 1 tablespoon of olive oil and 1 tablespoon of pomegranate molasses. Season with salt and pepper and set on a hot grill to lightly char.
Step 2
Remove from the heat and allow to cool. Place in a stainless-steel bowl and toss with the remaining olive oil, pomegranate molasses, sumac and roughly chopped parsley leaves. Season with salt and pepper and reserve.
Lamb Chops
Step 1
Remove the lamb chops from the refrigerator and allow to come to room temperature. Grill over high heat to brown on both sides.
Step 2
Place a spoonful of the Muhammarah Sauce on individual serving plates. Top with a lamb chop and spoonful of the red onion salad. Drizzle with a little pomegranate molasses and serve.
