Lamb Chops with Pomegranate & Mint Relish

The tart sweetness of the pomegranate relish cuts through the richness of this lamb, and the labneh brings it all together. Enjoy!


  • ½ cup pomegranate seeds

  • ¼ cup chopped black olives

  • ¼ cup plus 2 Tbsp. olive oil

  • 3 tablespoons chopped fresh mint

  • Kosher salt and freshly ground black pepper

  • 8 lamb rib chops

  • 2 teaspoons crushed fennel seeds

  • ½ cup labneh cheese


  1. Prepare grill or grill pan for medium-high heat.

  2. Mix pomegranate seeds, olives,  ¼ cup oil and parsley in a bowl; season with salt and pepper.

  3. Rub lamb chops with 2 tbsp. oil, then fennel; season with salt and pepper.

  4. Grill the chops to desired doneness. Serve with relish, a swipe of labneh on the plate, and a drizzle more of olive oil.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.