Ingredients
LAMB CHOPS:--
2 tbsp rice bran oil
2 tbsp pomegranate molasses
2 tbsp Maple or Golden syrup
1 garlic clove
¾ tsp dry mustard
12 lamb chops
SIDS SALT & PEPPER to taste
¼ cup chopped fresh mint
SALAD:--
3 tbsp EV olive oil
Juice of 1 lemon
1 tsp SIDS CRAZY SALT
SIDS SALT & PEPPER to taste
110 g baby spinach
⅓ cup roughly torn mint leaves
½ red onion, thinly sliced
½ cup pomegranate seeds
1 cup sliced almonds, toasted
Directions
LAMB CHOPS:
Heat grill or grill pan to HIGH.
In a small bowl, whisk together the oil, pomegranate molasses and maple syrup. Grate the garlic into the mixture and add the dry mustard then whisk to combine.
Rub the lamb chops with SIDS CRAZY SALT. Generously brush both sides of each lamb chop with the glaze and reserve any extra glaze. Working in batches, grill the lamb chops until well charred, flipping once and brushing with the reserved glaze, about 4 minutes per side. Tent with foil and let rest while you make the salad.
SALAD:
In a large bowl, whisk together the olive oil and lemon juice; season with SIDS SALT & PEPPER to taste. Toss in the spinach, mint leaves, red onion, pomegranate seeds and almonds.
Garnish the lamb chops with the chopped mint and serve with the salad.
