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+ servings

Servings 2


  • 4 double-rib lamb chops (1¼ pounds, about 2 inches thick)
  • Kosher salt
  • Canola or grapeseed oil for brushing
  • 2 small Japanese eggplant halved lengthwise
  • 1 large bunch scallions rinsed
  • 2 large garlic cloves peeled
  • Pomegranate molasses for drizzling
  • Extra-virgin olive oil for drizzling
  • Flaky sea salt for sprinkling


  • Season the lamb with kosher salt and let sit at room temperature for 30 minutes.
  • Meanwhile, prepare a grill for indirect cooking by either carefully pushing the hot coals to one side or preheating two burners on a gas grill to high. Brush the grate with oil.
  • Grill the lamb chops over high heat, turning once, until charred on both sides, about 8 minutes. Grill the lamb with the fat cap down until crispy, 1 to 2 minutes. Move the lamb chops over to the cool side of the grill, cover and cook bone side down until medium rare and a meat thermometer inserted in the thickest part registers 120°F, about 5 minutes. Transfer to a cutting board. Using a mandoline, thinly shave the raw garlic over the lamb chops. Alternatively, thinly slice the garlic with a very sharp knife and scatter it over the lamb. Let rest for 10 minutes.
  • Meanwhile, grill the scallions and eggplant over high heat, turning once, until tender and lightly charred, about 5 minutes for the scallions and 10 minutes for the eggplant.
  • Arrange the scallions and eggplant on plates and top each plate with 2 lamb chops and the shaved garlic. Drizzle with a little pomegranate molasses and olive oil and sprinkle with flaky sea salt; serve.
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