Grilled Lamb Chops with Pomegranate Salsa is the ultimate Friday or Saturday night dinner! These pan-seared lamb chops are served over a creamy celeriac puree and topped with feta, pomegranate, and parsley salsa.
Grilled Lamb Chops Preparation
We recommend preparing this meal in advance. That way you’ll only have to cook the meat when you’re ready to have dinner, without the stress!
- Marinate the lamb chops: If you can, marinate the meat 12 hours or at least 2 hours in advance. You just combine all the ingredients and incorporate them on the lamb chops. Place in the fridge.
- Make the celeriac puree: you just cook the celeriac cubes into boiling water and prepare the puree. When you’re ready to eat, just reheat the puree in the pot on low heat.
- Prepare the salsa: deseed a pomegranate. It will be easier to row together the salsa after that.
How to Cook Lamb Chops?
Don’t be intimidated by cooking the lamb chops. You just have to follow these simple steps.
- Marinate the meat.
- Pull the meat out of the fridge 30–45 minutes in advance so that it’s room temperature.
- Cook in a pan on high heat for 4–5 minutes each side. Temperature may vary depending on lamb chops thickness. If you have a cooking thermometer, check the temperature of chops while on the pan. The chops are rare at 125 F, medium rare at 135 F, and well done at 140 F. 4.
- Let them rest on a plate covered with aluminum foil for 5 minutes before serving.
Wine Pairing
When you’re cooking a great dinner, you want to pair it with great wine! There are few choices for this meal. Since lamb has a strong taste, we recommend pairing it with a hearty red wine, such as Pinot Noir or Cabernet Sauvignon.
Grilled Lamb Chops with Salsa
4
servings45
minutes30
minutes1h15
Grilled Lamb Chops with Salsa is the ultimate Friday or Saturday night dinner!
These pan-seared lamb chops are served over a creamy celeriac puree and topped with feta, pomegranate, and parsley salsa.
Ingredients
- Lamb chops
Lamb chops: 8 lamb chops
Lemon : Juice of 1 lemon
Unsalted butter : 1 tbsp
- Marinade
Olive oil : 2 tbsp
Fresh rosemary : 1 ½ tbsp, finely chopped
Garlic : 1 garlic clove, minced
- Celeriac puree
Celeriac : 8 cups skin removed and diced (2 large or 3 medium)
Unsalted butter : 2 tbsp
Garlic powder : 1/2 – 1 tsp
Milk : +/- ½ cup
- Salsa
Parsley : ¾ cup finely chopped
Feta : 200g shredded
Pomegranate : 1 cup of pomegranate seed (from 1 pomegranate)
Olive oil : 1 tbsp
Instructions
- Prepare the chop lambs. Remove any excess of water with a paper towel. Marinate with olive oil, garlic, rosemary, salt & pepper. Let it rest in the fridge for at least 2 hours, up to 12 hours.
- Prepare celeriac puree. In a big pot, add diced celeriac and cover with water. Bring to a boil, reduce heat and let it simmer for about 15 minutes, until tender. Drain and transfer cooked celeriac to a blender. Add garlic powder and milk. Blend for 5 minutes until you get a creamy puree. Add more milk if needed. Transfer it back into the pot, add butter and season well.
- Prepare the salsa. In a small bowl, combine all ingredients. Season well.
- Remove meat from the fridge 30-45 minutes before cooking
- Reheat celeriac puree on low heat, when you’re ready to cook the meat.
- In a cast iron pan, melt the butter. Cook the lamb chops for 4-6 minutes each side. Temperature may vary depending on lamb chops thickness. If you have a cooking thermometer : 125F for rare, 135F medium-rare or 140F for medium. Let it rest on a plate, cover with an aluminium fold for 5 minutes before serving.
- Add celeriac puree and 2 lamb chops on each plate. Top it with salsa.
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