• Cooking Time: about 80
  • Servings: 2 to 3
  • Preparation Time: 25


Pomegranate molasses can be difficult to find in the stores. Fortunately, it’s easy to make and is delicious in a variety of dishes and beverages. So it’s good to keep a batch in the refrigerator for marinades, pancakes, desserts, and cocktails.

The tangy, sweet, acidity of the juice creates a pleasant contrast to the beefy richness of the lamb. Rosemary lends a wonderful pine, floral fragrance and the cinnamon and vodka add that, ‘hmm what is that flavor’ kind of reaction.


  • Ingredients For Pomegranate Molasses
  • 4 cups pomegranate juice
  • ½ cup white sugar
  • 1 tablespoon honey
  • ¼ cup freshly squeezed lemon juice
  • Ingredients For Shoulder Lamb Chops
  • 1 pound shoulder lamb chops
  • 1 tablespoon fresh rosemary
  • ½ cup pomegranate molasses
  • 1 tablespoon Dijon mustard
  • 1 tablespoon vodka
  • pinch of ground cinnamon
  • pinch of salt and pepper
  • pomegranate seeds for garnish (optional)


  • Directions For Pomegranate Molasses
  • Place the pomegranate juice, sugar, honey, and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
  • Directions For Shoulder Lamb Chops
  • Add all ingredients into a Ziploc bag. Massage the meat to integrate all of the items together. Marinate 2 to 3 hours.
  • Broil for about 10 to 12 minutes for medium. Adjust the time for your desired doneness. Let the meat rest for 5 to 10 minutes. Plate and drizzle with some of the pomegranate molasses and sprinkle pomegranate seeds over the chops.

Categories: Lamb/Sheep 
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