Golden Lamb Ribs with Greek Yogurt and Pomegranate

Growing up, if my dad was making dinner, you could be sure he was making lamb. Slathered in mustard and thrown on the grill, his lamb chops were a total treat. This version is a bit more refined with the addition of a delicious marinade and a simple yogurt sauce. The contrast of the tart yogurt and smoky lamb makes for the most satisfying 30-minute meal.

Serves 2.

·      6 frenched lamb ribs

·      ¼ cup Dijon mustard, such as Grey Poupon

·      3 tablespoons turmeric

·      1 tablespoon honey

·      ½ cup Greek yogurt

·      4 ounces Pomegranate seeds

·      Salt

·      Freshly ground black pepper

1.     Combine mustard, turmeric, and honey in a small bowl. Pat lamb dry, and separate lamb ribs if necessary. Generously season with salt and pepper. Brush mustard mixture onto lamb ribs, covering completely. Set aside and let rest at room temperature for 10 minutes.

2.     Heat a cast iron skillet or grill to medium-high heat. When pan is very hot, add lamb ribs. Cook for 4 minutes each side, turning once. Set lamb aside to rest.

3.     Spread the Greek yogurt in a thin layer across half of each plate. Sprinkle the pomegranate seeds across the yogurt and add freshly cracked pepper. Arrange three lamb ribs on each plate. Serve warm.