Charred garlic lamb chops

Pomegranate molasses adds tangy flavor and vitamin C.

In addition to being rich in protein, lamb is a great source of vitamin B-12: A single four-ounce serving has the complete recommended daily intake of 2.5 micrograms (about 30 percent more than beef). “By topping it with thinly shaved garlic right when it comes off the grill, the heat of the meat melts the garlic, taking off the raw edge and releasing its flavor,” says Denver-based recipe developer Julia Heffelfinger.

Serves 2

Photography by Robert Bredvad. Styling by Ashley Schleeper.


4 double-rib lamb chops (1¼ pounds, about two inches thick)
Kosher salt
Canola or grapeseed oil, for brushing
2 small graffiti eggplant, halved lengthwise
2 large garlic cloves, peeled
1 large bunch scallions, rinsed
Pomegranate molasses
Extra virgin olive oil
Flaky sea salt



Season the lamb with kosher salt and let sit at room temperature for 30 minutes.


Meanwhile, prepare a grill for indirect cooking by either carefully pushing the hot coals to one side or preheating two burners on a gas grill to high. Brush the grate with oil.


Grill the lamb chops over high heat, turning once, until charred on both sides, about eight minutes. Move the lamb chops over to the cool side of the grill, cover and cook bone side down until medium rare and a meat thermometer inserted in the thickest part registers 120 degrees, about five minutes.


Transfer lamb to a cutting board. Using a mandoline or a sharp knife, thinly shave the raw garlic over the lamb chops; let rest for 10 minutes.


Grill the scallions and eggplant over high heat, turning once, until tender and lightly charred, about five minutes for the scallions and 10 minutes for the eggplant.



Arrange the scallions and eggplant on plates and top each with two lamb chops. Drizzle with a little pomegranate molasses and olive oil and sprinkle with flaky sea salt.