Helen from Food Stories says –
Festive dining doesn’t have to be predictable, and I’m not just talking about Christmas day here, but meals throughout the Christmas season. Anything that looks colourful and impressive as a centerpiece will do nicely. This recipe for grilled lamb chops that have been marinated in pomegranate molasses and Turkish chilli looks beautiful on the table, and is of course very tasty. The pomegranate molasses cooks to a fragrant, sticky glaze on the chops, which is pretty special combined with smoke and char.
20 small lamb chops
For The Marinade
8 tablespoons pomegranate molasses
2 tablespoons Turkish chilli flakes (or use 1 tablespoon regular chilli flakes)
4 cloves garlic, crushed
4 tablespoons olive oil
200g cous cous or bulgur wheat, cooked according to packet instructions but using good quality stock instead of water
Fresh mint, chopped
Fresh coriander, chopped
Seeds of 1 pomegranate
2 lemons, halved
6 spring onions
Handful mint leaves
1 small garlic clove
Direct Set Up – set up your EGG for DIRECT cooking with the cast iron searing grid.
Target temperature is 230°C
Combine the marinade ingredients, then mix with the chops. Cover and refrigerate for at least 4 hours or overnight.
Remove the chops from the fridge an hour before you want to cook them. Set the EGG up for grilling over direct heat.
Mix the cooked cous cous or bulgur with the fresh herbs, pomegranate seeds, a good slug of olive oil, and some salt and pepper. Mix the yoghurt with the mint, garlic and some salt and pepper.
When the grill is ready, rub the spring onions with a little olive oil and cook the spring onions until soft and charred. Remove, chop finely and mix with the cous cous.
Cook the chops for a couple of minutes each side, then allow to rest in a warm place. Caramelise the lemon halves briefly on the grill.
Arrange the cous cous on a large plate, then stack the chops on top and serve with the yoghurt and caramelised lemons alongside.