June 11, 2024

Curried American Lamb Loin Chops with Tangy Pomegranate Molasses BBQ Sauce


Recipe by 


Prep Time

20 min

Cook Time

15 min

Total Time

35 min



lamb loin chops with cucumber mint salad and sweet and smoky tahini


For the Lamb:

  • 4 American Lamb loin chops

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 tablespoon curry powder

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • Salt and pepper to taste

For the Pomegranate Molasses BBQ Sauce:

  • 1/4 cup pomegranate molasses

  • 2 tablespoons ketchup

  • 2 tablespoons dark soy sauce

  • 1 tablespoon rice wine vinegar

  • 1 tablespoon honey

  • 1 tablespoon olive oil

  • 1 teaspoon dijon

  • 1 teaspoon ground smoked paprika

  • 2 garlic cloves, minced

  • Salt and freshly ground black pepper to taste

  • Pinch of chili flake

To Serve: 

  • 2 cups cooked cous cous

  • Chopped cilantro

  • Pomegranate seeds


1. Marinate the lamb:

Place the lamb in a bowl.  Add olive oil, minced garlic, curry powder, ground cumin, ground coriander, salt, and pepper.

Rub the seasonings all over the lamb loin chops, ensuring they are evenly coated.

Let the lamb marinate for at least 30 minutes in the refrigerator, or ideally overnight for maximum flavor.

2. Prepare the BBQ Sauce:

In a bowl, whisk together pomegranate molasses, soy sauce, ketchup, rice wine vinegar, honey, olive oil, dijon, smoked paprika, garlic, sea salt, black pepper, and chili flake to make a smooth paste.

3. Grill the Lamb:

Preheat your grill to medium-high heat.

Cook the BBQ sauce over the grill for 3-4 minutes until bubbling and thickened.  Remove from heat. 

Grill the lamb loin chops for about 3-4 minutes per side for medium-rare, or adjust the cooking time according to your preference and the thickness of the chops.

4. Brush on the BBQ Sauce:

When the lamb is just about done grilling, brush on the BBQ sauce and cook until the sauce is caramelized.  Remove the chops from the grill and let rest.

5. Serve:

Serve the lamb chops with remaining BBQ sauce and garnish with cilantro and pomegranate seeds (optional).

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest


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