Lamb Lollipops with Pomegranate Glaze

Frenched lamb rib chops are often called lollipop chops because they are eaten using the bone as a “handle.” With this gorgeously rich glaze, they make a fabulous party dish.

For the Pomegranate Glaze:

4 cups pomegranate juice

1/2 cup sugar

For the Lamb Lollipops:

Vegetable oil, for the grates

12 3-ounce baby rib lamb chops, frenched

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

1/2 cup pomegranate seeds (optional)

To make the Pomegranate Glaze: Place the pomegranate juice and sugar in a medium saucepan. Cook over medium-high heat, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced and is the consistency of syrup, 15 to 20 minutes. Remove from the heat. Pour half the mixture into a separate bowl and set aside for serving.

To make the Lamb Lollipops: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Lightly brush the chops with the olive oil. Generously season with the salt and pepper.

Place the chops on the grill. Close the lid and cook until golden brown, about 3 to 4 minutes. Turn the chops over and lightly brush with the glaze. Continue cooking for 3 to 4 more minutes for medium-rare or 4 to 5 more minutes for medium. Remove the chops from the heat, brush with more glaze, and set aside to rest for 5 minutes.

To serve, place 3 chops on a plate and drizzle with the reserved pomegranate glaze. Garnish with pomegranate seeds if desired.

Serves 4.

Cooking Tip: To “french” a bone means to cut the meat away from the end of a rib or chop, so that part of the bone is exposed. This is done with racks of lamb, beef, and pork, primarily for looks. I like it for this recipe because it makes the lamb chops easier to pick up and eat as a finger food.

Do-Ahead: The Pomegranate glaze can be made up to 3 days in advance. Store in the refrigerator until ready to use. Reheat in a small saucepan before using in this recipe.

Suggested Side: Miso Eggplant