Curried Lamb Lollipops with Tangy Pomegranate BBQ Sauce (grilled)

Here’s a bold, juicy, and slightly tangy recipe, perfect for impressing guests or
treating yourself. The sauce is sticky-sweet, a little smoky, and cuts through the
richness of the lamb beautifully.

Ingredients

For the BBQ sauce:

• 6 oz can tomato paste
• 1/2 cup pomegranate molasses
• 1⁄4 cup brown sugar
• 1 Tbsp Garlic powder
• 1 Tbsp Onion Powder
• 1 Tbsp Sumac
• 1 tsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 garlic clove, minced
• 1/2 tsp ground cumin
•  Pinch of chili flakes (optional)
• Salt to taste
• Bay leaf
• Cinnamon stick
• 1 tsp Allspice Berries
• 1⁄2 cup pomegranate juice

For the lamb:

• 1 rack of lamb (8–10 ribs), Frenched and cut into individual chops
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp Aleppo pepper or chili powder
• 1 Tbsp smoked paprika
• 1⁄2 Tbsp cumin
• 1⁄2 Tbsp coriander
• 1 tsp allspice
• Pinch cinnamon
• 2 tsp salt
• 1 tsp black pepper

For the Sumac Cabbage Slaw:

• 1⁄4 head green cabbage, shredded
• 1⁄2 head radicchio, shredded
• 1⁄2 cup pomegranate arils
• 1 tsp Salt
• Pinch black pepper
• 2 Tbsp Red wine vinegar
• 1 Tbsp Sumac

Instructions

1. Make Bbq sauce:
   In a medium saucepan add all of the ingredients for the pomegranate bbq
   sauce. Stir to combine everything and place over medium low heat to simmer
   for about 15 minutes, stirring occasionally. When the sauce reaches your
   desired consistency, strain out the bay leaf, cinnamon stick, and allspice
   berries.
   
   
2. Make slaw:
   Combine thinly shredded cabbage, radicchio, and pomegranate arils in a
   mixing bowl and season with the salt, pepper, red wine vinegar and sumac.
   Cover and refrigerate until serving.
   
   
3. Dry rub the lamb:
   Stir together the seasonings for the lamb dry rub and sprinkle evenly over the lamb chops on both sides.
   
   
4. Sear lamb:
   Add a thin layer of oil in a large cast iron or heavy bottomed skillet set over medium-high heat. When oil is hot but not smoking add the lamb chops. Sear for a few minutes on each side until nicely browned and the internal temperature reaches 140°F.
   
   
5. Brush with BBQ sauce:
   Rest the lamb chops for 3 minutes and then brush generously with pomegranate barbecue sauce. Serve with slaw and enjoy!