More Great Recipes: Lamb/Sheep

Rosemary Mustard and Pomegranate Molasses Lamb Shoulder

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Serves 2 to 3 | Prep Time 25 | Cook Time about 80

Why I Love This Recipe

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 You'll Need

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.

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