Lebanese Sumac-Glazed Lamb Chops with Quinoa

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

Tender lamb chops glazed with a tangy sumac and pomegranate reduction, paired with fluffy quinoa and roasted cherry tomatoes. This Middle Eastern recipe, ready in about 60 minutes, pairs lamb chops, sumac, pomegranate molasses for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 pieces lamb chops
• 2 tbsp sumac
• 3 tbsp pomegranate molasses
• 2 tbsp olive oil
• 2 cloves garlic
• 1 tbsp fresh thyme
• 200g quinoa
• 200g cherry tomatoes
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat the oven to 200°C (400°F). In a small bowl, mix sumac, pomegranate molasses, 1 tbsp olive oil, minced garlic, and fresh thyme. Set aside.
2. Step 2: Season the lamb chops with salt and pepper. Brush the sumac glaze generously on both sides and place on a baking sheet. Roast for 12-15 minutes until the meat is medium-rare and the glaze is caramelized and sticky.
3. Step 3: In a separate baking dish, toss the cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Roast for 15-20 minutes until blistered and slightly charred.
4. Step 4: Cook the quinoa in boiling water for 15 minutes until tender. Drain and fluff with a fork.
5. Step 5: Serve the lamb chops with the roasted tomatoes and quinoa, drizzled with any remaining glaze from the baking sheet.