Why You’ll Love Fancy Pomegranate Lamb Chops Recipe
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Bursting with complex flavor from juicy lamb and vibrant pomegranate
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A beautiful, restaurant-style dish made easily in your own kitchen
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Quick enough for weeknights, fancy enough for holidays
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Naturally gluten-free and customizable with herbs and spices
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Pairs well with a variety of classic side dishes
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Requires minimal prep with only a few key ingredients
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Both the lamb and the sauce cook quickly, minimizing kitchen time
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Oven-finished lamb ensures juicy, evenly cooked results
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The glaze thickens into a luscious sauce perfect for drizzling
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Can be made ahead and reheated for stress-free entertaining
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
LAMB CHOPS
olive oil
sea salt
black pepper
garlic powder
dried parsley
lamb rib chops
garlic cloves
fresh thyme sprigs
pomegranate juice
POMEGRANATE SAUCE
pomegranate juice
unsalted butter
cornstarch
warm water (to make a slurry with the cornstarch)
Directions
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Prepare the Lamb Chops:
Pat the lamb chops dry using paper towels. Season both sides with sea salt, black pepper, garlic powder, and dried parsley. -
Sear the Chops:
Preheat your oven to 375°F (190°C). In a large cast iron or oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the lamb chops and sear for 2–4 minutes per side until golden brown. -
Add Aromatics and Juice:
Reduce the heat to medium. Add crushed garlic cloves, thyme sprigs, and pomegranate juice to the skillet, surrounding the chops. -
Oven Finish:
Transfer the entire skillet to the oven and roast for 10–15 minutes, depending on your desired level of doneness. -
Make the Pomegranate Sauce:
While the lamb is in the oven, melt butter in a small saucepan over medium-high heat. Pour in pomegranate juice and bring to a light boil. Stir in a cornstarch slurry (cornstarch mixed with warm water) and simmer until thickened, about 1–2 minutes. -
Serve:
Once the lamb chops are done, let them rest for a few minutes. Drizzle the warm pomegranate sauce over the top and garnish with fresh herbs or pomegranate seeds if desired.
Servings and Timing
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Serves: 4
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Prep Time: 10 minutes
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Cook Time: 30 minutes
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Total Time: 40 minutes
Variations
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Herb Swap: Use rosemary or oregano instead of thyme for a different herbaceous note.
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Fruit Twist: Add fresh pomegranate seeds over the final dish for texture and color.
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Citrus Boost: A splash of orange or lemon juice in the glaze adds brightness.
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Spicy Option: Add a pinch of red pepper flakes to the sauce for subtle heat.
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Wine Enhancement: Deglaze the pan with a splash of red wine before baking for added richness.
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Grilled Version: Grill lamb chops and baste with sauce in the final minutes.
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Vegan Adaptation: Use portobello mushrooms instead of lamb for a plant-based version.
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Honey-Glazed: Add a drizzle of honey to the glaze for a sweeter finish.
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Nut Crust: Add a pistachio or walnut crust to the lamb chops before baking.
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Mustard Marinade: Marinate the chops in Dijon mustard and garlic for extra flavor.
Storage/Reheating
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Storage: Store cooled lamb chops in an airtight container in the refrigerator for up to 3–4 days.
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Reheating: Reheat in a 350°F (175°C) oven until warmed through, about 10–15 minutes. To prevent drying out, you can cover the chops with foil or spoon a bit of extra sauce over them before reheating.
FAQs
How do I know when the lamb chops are done?
Use a meat thermometer. For medium-rare, aim for 130–135°F; for medium, 135–145°F. Let rest for 5 minutes after cooking.
Can I use lamb loin chops instead of rib chops?
Yes, lamb loin chops are also tender and work well with this preparation, though they may require a slightly longer cooking time.
Is pomegranate juice sweet or tart in this recipe?
It adds a sweet-tart flavor that balances beautifully with the richness of the lamb and the buttery sauce.
Can I make this dish ahead of time?
Yes, sear and roast the lamb, then reheat and drizzle with sauce before serving. You can also make the sauce in advance.
What’s the best way to thicken the sauce?
A cornstarch slurry (cornstarch mixed with warm water) is quick and easy. Simmer it until the sauce reaches the desired consistency.
Can I freeze the leftovers?
Yes, freeze the cooked lamb in an airtight container for up to 2 months. Reheat in the oven until hot. Freeze the sauce separately.
What wine pairs well with this dish?
A bold red wine like Cabernet Sauvignon, Syrah, or Zinfandel complements the richness and fruitiness of the dish.
Should I marinate the lamb first?
It’s not required for this recipe, but a brief marinade in olive oil, garlic, and herbs won’t hurt and can boost flavor.
Can I use bottled pomegranate juice?
Absolutely. Just make sure it’s 100% juice with no added sugars or artificial flavors for the best results.
What sides go well with pomegranate lamb chops?
Roasted potatoes, wild rice, couscous, steamed green beans, or a fresh arugula salad pair beautifully.
Conclusion
Fancy Pomegranate Lamb Chops bring the perfect balance of elegance and flavor to any dinner table. With just a handful of ingredients and under an hour from start to finish, this dish is ideal for impressing guests or enjoying a gourmet meal at home. The sweet, tangy glaze paired with tender lamb makes every bite memorable. Once you try it, it’s sure to become a go-to for special occasions and weeknight indulgence alike.
Fancy Pomegranate Lamb Chops
These Fancy Pomegranate Lamb Chops are a flavorful and elegant dish made with seared lamb chops marinated in a blend of spices, fresh herbs, and a homemade pomegranate sauce. Perfect for special occasions or holiday meals.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Pan-Seared
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
- 8 lamb chops, frenched
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup olive oil
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- 1 cup pomegranate juice
- 1/4 cup maple syrup
- 1 tbsp balsamic vinegar
- 1 tsp cornstarch + 2 tsp water (for slurry)
- Pomegranate arils, for garnish
- Fresh rosemary sprigs, for garnish
Instructions
- Pat dry the lamb chops and place them in a large bowl or ziplock bag.
- In a small bowl, mix together the salt, pepper, paprika, allspice, cinnamon, garlic powder, onion powder, olive oil, thyme, and rosemary.
- Rub the spice mixture all over the lamb chops. Cover and marinate in the refrigerator for at least 1 hour or overnight.
- Meanwhile, make the pomegranate sauce: In a saucepan over medium-high heat, combine pomegranate juice, maple syrup, and balsamic vinegar. Bring to a boil, then reduce heat and simmer for 10–15 minutes until reduced.
- Mix the cornstarch and water in a small bowl, then stir into the sauce. Continue cooking for 2–3 minutes until thickened. Remove from heat and set aside.
- Remove lamb chops from the fridge and allow them to come to room temperature.
- Preheat a cast iron skillet or grill pan over medium-high heat. Sear the lamb chops for 3–4 minutes per side for medium-rare, or longer for desired doneness.
- Remove from heat and let rest for 5 minutes.
- Drizzle with pomegranate sauce and garnish with pomegranate arils and rosemary sprigs. Serve immediately.
Notes
- Marinating overnight enhances flavor depth.
- Pomegranate sauce can be made ahead and refrigerated.
- Adjust sweetness of sauce by increasing or decreasing maple syrup.
- Serve with mashed potatoes or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 2 lamb chops
- Calories: 420
- Sugar: 12g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
