Grilled Lamb Chops with Pomegranate Chimi Recipe

These Grilled Lamb Chops with Pomegranate Chimi are baaa-aaa-aaad to the bone. Buh-buh-buh-buh-baaad. But it’s the addition of tart and juicy to the chimichurri that makes every bite last twice as long.


1 hr 10 mins


10 mins




Pomegranate Chimichurri

  • 2-3 garlic cloves
  • 1/2 bunch fresh parsley, de-stemmed
  • 2 Tbsp fresh oregano, de-stemmed
  • 1/2 cup olive oil
  • 1 Tbsp red wine vinegar
  • 1 Tbsp pomegranate molasses*
  • 1-2 tsp crushed red pepper
  • Salt
  • Pepper
  • Fresh pomegranate arils, for garnish


Grilled Lamb Chops

  • 1/2 cup extra virgin olive
  • 1 head of garlic, minced
  • 2 cups lightly packed fresh parsley, minced
  • 1/2 cup lightly packed fresh rosemary, minced
  • 1/2 cup lightly packed fresh oregano, minced
  • 2 tsp red pepper flakes
  • Salt
  • Pepper
  • 2 racks of lamb, cleaned and cut into chops
  • Pomegranate Chimichurri, for serving

Grilled Lamb Chops with Pomegranate Chimi on a white plate

Grilled Lamb Chops with Pomegranate Chimi

Pomegranate Chimichurri

  1. Combine all ingredients (except pomegranate arils) in a small food processor. Pulse until well-combined without completely puréeing the herbs. Transfer to a storable container and chill until ready to serve. Serve in a small bowl garnished with pomegranate arils.

*If you don’t have pomegranate molasses, simmer 1 cup pomegranate juice for ~30 mins, or until desired thickness

Grilled Lamb Chops

  1. Combine oil, garlic, parsley, rosemary, oregano, and pepper flakes in a bowl. Add salt and pepper to taste. Mix well. Toss lamb in marinade until well-coated. Marinade for at least 1 hour (4 hrs+ is best).
  2. Preheat grill to medium-high heat.
  3. Grill lamb chops for 2-3 minutes per side, or until desired doneness. Remove and let rest 10 mins. Serve with Pomegranate Chimichurri. Enjoy!

Grilled Lamb Chops with Pomegranate Chimi

Chianti Classico


American Pale Ale

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