Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In



Grilled Lamb Salad with Muhammara, Herbs & Pomegranate

This stunning salad is as rich in flavor as it is in nutrients.

Lock Icon

Unlock this article and more benefits with 40% off.

Already have an Outside Account? Sign in

Outside+ Logo

40% Off Outside+.
$4.99/month $2.99/month*

Get the one subscription to fuel all your adventures.

  • Map your next adventure with our premium GPS apps: Gaia GPS Premium and Trailforks Pro.
  • Read unlimited digital content from 15+ brands, including Outside Magazine, Triathlete, Ski, Trail Runner, and VeloNews.
  • Watch 600+ hours of endurance challenges, cycling and skiing action, and travel documentaries.
  • Learn from the pros with expert-led online courses.
Join Outside+

*Outside memberships are billed annually. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details

Take your taste buds to Syria with this Grilled Lamb Salad with Muhammara. It’s got everything, from grilled lamb loin chops to fresh herbs to hearty grains, all atop a layer of creamy muhammara. And in addition to a whole lot of flavor, you’ll get protein, fiber and a rainbow of nutrient-rich ingredients in every bite thanks to the Mediterranean staples used to make this bright, colorful meal.

We love muhammara, which is a dip or spread made with roasted red peppers, pomegranate molasses and walnuts. It’s used in a variety of ways both in Syria and throughout the Middle Eastern region – and it’s actually a relative of a Spanish romesco sauce. While a classic romesco is made with tomatoes, red bell peppers, almonds, olive oil and garlic,  muhammara is made with just slightly different ingredients. And the final product is savory, sweet and a little smoky. It’s incredibly versatile, too. While we love smearing it across a plate filled with veggies and proteins, it’s also delicious as a dip for crunchy veg and freshly-made pita, an accompaniment on a mezze board or used as a topping for savory dishes.

One key ingredient to the vibrant color and punch of flavor in the muhammara that’s paired with this Grilled Lamb Salad? Pomegranate molasses. If you don’t have any pomegranate molasses in your pantry, it’s a great staple to keep on hand for many Mediterranean-inspired meals. Pomegranate molasses has a tart, fruity flavor that’s only slightly sweet. You can look for it at specialty food stores and Middle Eastern grocery stores. Better yet, you can make your own with our easy homemade recipe.

Grilled Lamb Salad with Muhammara, Herbs & Pomegranate

Prep Time
35 min
75 min


Lamb and salad

  • 1⁄4 cup uncooked bulgur
  • 8 lamb loin chops (1-1 1⁄4 inches thick)
  • olive oil cooking spray
  • 1⁄2 tsp ground cumin
  • 1⁄2 tsp each sea salt and ground black pepper
  • 1 tbsp pomegranate molasses
  • 1 cup torn mint leaves
  • 1 cup parsley leaves
  • 1⁄2 cup pomegranate arils
  • 3 tbsp chopped walnuts, toasted
  • 1 lemon, cut into wedges


  • ⅓ cup whole-wheat bread crumbs
  • 1 cup sliced roasted red peppers
  • ⅓ cup chopped walnuts, toasted
  • 1 tbsp pomegranate molasses
  • 2 tbsp BPA-free unsalted tomato paste
  • 1⁄2 to 1 tsp ground Aleppo pepper or paprika
  • sea salt, to taste


  1. Cook bulgur according to package directions.
  2. Prepare muhammara: To a food processor, add bread crumbs, red peppers, walnuts, molasses, tomato paste and Aleppo pepper. Purée until smooth. Season with salt to taste.
  3. Prepare lamb: Preheat a grill to medium. Spray lamb with cooking spray and sprinkle with cumin, salt and pepper. Grill 3 minutes per side. Brush with pomegranate molasses during the last minute on each side. Set aside to rest.
  4. Spread muhammara on one side of plates. In a small bowl, toss together bulgur, mint, parsley and pomegranate arils; add to plates opposite the muhammara. Arrange lamb chops over salad (you can slice the meat off, if desired), drizzling with any accumulated juices. Sprinkle with walnuts and serve with lemon wedges.

Nutrition Information

  • Serving Size &14; of recipe
  • Calories 649
  • Carbohydrate Content 33 g
  • Cholesterol Content 128 mg
  • Fat Content 41 g
  • Fiber Content 9 g
  • Protein Content 38 g
  • Saturated Fat Content 14 g
  • Sodium Content 597 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 14 g
  • Polyunsaturated Fat Content 9.5 g