Aron’s Lamb Chops
Bold, tangy, and deeply savory — Aron’s lamb chops get their signature flavor from a marinade of Aleppo pepper, hot pepper paste, tomato paste, and pomegranate molasses. An overnight soak lets the flavors fully develop before hitting the grill, resulting in juicy chops with a rich, smoky-sweet crust.
Prep time: 15 min (+ overnight marinade) | Cook time: 12–14 min | Servings: 4
Ingredients
- 16 lamb chops
- 3 tsp kosher salt
- 2–3 tbsp olive oil
- 1 tsp Aleppo pepper
- 1 tsp black pepper
- 2–3 tbsp hot pepper paste
- 1 tbsp tomato paste
- 1 tbsp pomegranate molasses
- 1 onion, sliced
Directions
- Prep the onion. Slice the onion and set aside.
- Make the marinade. In a bowl, combine kosher salt, olive oil, Aleppo pepper, black pepper, hot pepper paste, tomato paste, and pomegranate molasses. Mix well.
- Marinate the lamb. Rub the mixture thoroughly over the lamb chops, then add the sliced onion. Transfer everything to a resealable plastic bag and refrigerate overnight.
- Heat the grill. Preheat to medium-high heat.
- Grill. Cook the lamb chops 6–7 minutes per side, or until desired doneness.
- Rest and serve. Let the chops rest a few minutes before serving to lock in the juices.
Why You’ll Love This Recipe
- Bold flavor: Aleppo pepper and pomegranate molasses bring a distinctive sweet-tangy-spicy balance
- Make-ahead friendly: Overnight marinade means minimal day-of prep
- Quick cook: On the grill in under 15 minutes