Herb-Crusted Lamb Chops

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

Tender lamb chops coated in a fragrant herb crust, grilled to perfection and served with a tangy pomegranate reduction. This Middle Eastern recipe, ready in about 30 minutes, pairs lamb chops, fresh rosemary, thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 (6 oz total) lamb chops
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped thyme
• 2 cloves, minced garlic
• 2 tbsp olive oil
• 3 tbsp pomegranate molasses
• 1 tbsp red wine vinegar
• 1 tbsp honey
• 1 tsp salt
• 1/2 tsp pepper

The instant-read thermometer we’d check this lamb with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat grill to 400°F. In a bowl, mix rosemary, thyme, garlic, 1 tbsp oil, salt, and pepper. Press mixture onto lamb chops.
2. Step 2: Grill chops 4-5 minutes per side until medium-rare (internal temp 130°F). Let rest 5 minutes.
3. Step 3: Whisk pomegranate molasses, vinegar, honey, and remaining 1 tbsp oil in a small saucepan. Simmer 5 minutes until syrupy. Drizzle over chops before serving.