Date-Glazed Lamb Chops

lamb kebabs with greens
Photo: Bobbi Lin

Date molasses is the secret ingredient in these flavor-packed grilled lamb chops. It's paired with a toasted Arabic spice blend for the marinade, then joins white balsamic and chopped dates in the vinaigrette for the arugula-pistachio salad.


For the Date Vinaigrette

  • ½ teaspoon Arabic Spice Blend

  • ¼ cup date molasses

  • ¼ cup white balsamic vinegar

  • cup extra-virgin olive oil

  • 6 pitted dates, roughly chopped

  • Kosher salt and freshly ground pepper

For the Lamb Chops

  • 1 tablespoon Arabic Spice Blend

  • ¼ cup date molasses

  • ¼ cup ghee

  • 3 cloves garlic, smashed and peeled

  • 1 small jalapeno chile, sliced into thin rounds

  • Kosher salt and freshly ground pepper

  • 8 lamb rib chops

  • 5 ounces baby arugula

  • ¼ cup toasted shelled pistachios, roughly chopped


  1. Make the date vinaigrette: In a medium bowl, whisk to combine spice blend, molasses, vinegar, and oil. Stir in dates, 1 teaspoon salt, and 1/4 teaspoon pepper and let sit for at least 10 minutes and up to a week.

  2. Make the lamb chops: In a small saute pan over medium heat, toast spice blend until fragrant, about 2 minutes. Transfer to a medium bowl and stir in molasses, ghee, garlic, jalapeno, 1 teaspoon salt, and 1/4 teaspoon pepper.

  3. Place lamb in a shallow dish or large resealable plastic bag and coat with marinade. Cover and let marinate at room temperature for 30 minutes or refrigerate and let marinate for up to 24 hours.

  4. Heat grill or grill pan over medium and grill the lamb until cooked through, about 3 minutes per side.

  5. In a large bowl, toss to combine arugula and pistachios. Season with salt and pepper. Serve salad and lamb drizzled with vinaigrette.

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