Zahtar-Crusted Lamb with Pomegranate Molasses

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
170
protein 
19 g
sodium 
451 mg
carbohydrates 
9 g
fat 
7 g
fiber  
1 g
cholesterol 
65 mg
Servings 
4
Ingredients 

Spice Mixture

¼ cup sesame seeds
3 Tbsp sumac powder
2 Tbsp dry oregano
1 Tbsp dry marjoram
1½ tsp sea salt
1½ tsp ground fennel seed
½ tsp cayenne pepper
¼ tsp dry thyme

4 4-oz lamb chops
1 tsp extra-virgin olive oil
3 Tbsp pomegranate molasses (or pomegranate syrup)

Instructions 

 

  1. Preheat oven to 350F. Spread sesame seeds on baking sheet and roast in oven for about 5 minutes, or until mixture turns golden. Cool.
  2. Combine sesame seeds, sumac, oregano, marjoram, salt, ground fennel, cayenne pepper and thyme in a clean coffee grinder. Pulse briefly to grind. Do not over mix.
  3. Preheat grill or broiler. Dust each lamb chop with 2 teaspoons spice mixture. Store left-over spice mixture in an air-tight container.
  4. Grill or broil lamb chops until cooked through, about 5 minutes per side.
  5. Drizzle 2 teaspoons pomegranate molasses over 1 grilled lamb chop.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein