Fancy Pomegranate Lamb Chops

Why You’ll Love This Recipe

• Quick and Easy: Despite its gourmet appearance, this recipe comes together in just 40 minutes, making it suitable even for weeknight dinners.

• Flavorful: The combination of garlic, thyme, and pomegranate juice creates a harmonious blend of sweet, tart, and savory flavors that elevate the lamb chops.

• Versatile Pairings: These lamb chops pair beautifully with a variety of sides, such as mashed potatoes, crispy Brussels sprouts, asparagus, green beans, or fries, allowing you to customize your meal.

Ingredients

• 2 lbs. organic lamb rib chops (cut from a rack of French lamb ribs)
• 6 garlic cloves, crushed or minced
• 2 fresh thyme sprigs
• 2 tablespoons extra virgin olive oil
• ½ cup premium pomegranate juice
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

For the Sauce:

• 1 cup premium pomegranate juice
• 2 tablespoons unsalted butter
• 1 tablespoon cornstarch mixed with 3 tablespoons warm water (alternatively, use flour, arrowroot, or tapioca flour)

Directions

1. Prepare the Lamb Chops: Pat the lamb chops dry with paper towels. Generously season both sides with sea salt, black pepper, garlic powder, and dried parsley.

2. Sear the Lamb Chops: Preheat the oven to 375°F (190°C). Heat a deep, oven-safe cast iron skillet over medium-high heat and add the olive oil. Once hot, place the lamb chops in the skillet and sear for 2-4 minutes on each side until a brown crust forms.

3. Add Aromatics and Bake: Reduce the heat to medium, then add the crushed garlic cloves, pomegranate juice, and thyme sprigs around and on top of the lamb chops. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the lamb reaches your desired level of doneness. Use a meat thermometer to check the internal temperature.

4. Prepare the Sauce: While the lamb chops are baking, melt the butter in a saucepan over medium-high heat. Add the pomegranate juice and bring to a boil. Reduce the heat and let it simmer for 1-2 minutes. Stir in the cornstarch mixture and continue to stir until the sauce thickens. Remove from heat.

5. Serve: Once the lamb chops are done, remove them from the oven and let them rest for a few minutes. Drizzle the pomegranate sauce over the chops before serving.

Servings and Timing

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Herb Substitutions: If fresh thyme isn’t available, rosemary can be used as an alternative to impart a different aromatic flavor.

• Fruit Juices: For a different flavor profile, substitute pomegranate juice with cherry or cranberry juice to create a unique glaze.

• Spice Level: Add a pinch of red pepper flakes to the sauce for a subtle kick of heat.

Storage/Reheating

Store any leftover lamb chops in an airtight container in the refrigerator for up to 3 days. To reheat, place the chops in a preheated oven at 300°F (150°C) for about 10 minutes, or until warmed through. Alternatively, reheat gently in a skillet over medium heat. The pomegranate sauce can be stored separately in a sealed container in the refrigerator and reheated on the stovetop over low heat until warm.

FAQs

How should I select the best lamb chops for this recipe?

Opt for organic lamb rib chops cut from a rack of French lamb ribs, as they tend to be tender and flavorful.

Can I prepare the pomegranate sauce in advance?

Yes, the pomegranate sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat it gently on the stovetop before serving.

What internal temperature should lamb chops reach for medium doneness?

For medium doneness, aim for an internal temperature of 135°F (57°C). Use a meat thermometer to ensure accuracy.

Is it necessary to use a cast iron skillet for this recipe?

While a cast iron skillet is ideal for its heat retention and oven-safe properties, any oven-safe skillet will work.

Can I use dried thyme instead of fresh thyme sprigs?

Yes, if fresh thyme is unavailable, substitute with 1 teaspoon of dried thyme.

What sides pair well with these lamb chops?

Mashed potatoes, roasted vegetables, or a fresh green salad complement the flavors of the pomegranate lamb chops nicely.

How can I tell when the lamb chops are properly seared?

The lamb chops should have a deep brown crust on each side after searing for 2-4 minutes per side.

Is there a substitute for cornstarch in the sauce?

Yes, you can use flour, arrowroot, or tapioca flour as a thickening agent in place of cornstarch.

Fancy Pomegranate Lamb Chops

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Julia
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

These Pomegranate Glazed Lamb Chops are tender, juicy, and bursting with flavor. Seasoned with garlic, thyme, and a touch of pomegranate juice, then seared and oven-baked to perfection, this dish is quick, gourmet, and perfect for weeknight dinners or special occasions. Serve with mashed potatoes, roasted veggies, or a fresh salad for a restaurant-quality meal at home.

---

Ingredients

For the Lamb Chops:

• 2 lbs. organic lamb rib chops (cut from a rack of French lamb ribs)
• 6 garlic cloves, crushed or minced
• 2 fresh thyme sprigs (or 1 teaspoon dried thyme)
• 2 tablespoons extra virgin olive oil
• ½ cup premium pomegranate juice
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley

For the Pomegranate Sauce:

• 1 cup premium pomegranate juice
• 2 tablespoons unsalted butter
• 1 tablespoon cornstarch mixed with 3 tablespoons warm water (or substitute flour, arrowroot, or tapioca flour)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Lamb Chops:

   • Pat the lamb chops dry with paper towels.
   • Generously season both sides with sea salt, black pepper, garlic powder, and dried parsley.

2. Sear the Lamb Chops:

   • Preheat the oven to 375°F (190°C).
   • Heat a deep, oven-safe cast iron skillet over medium-high heat and add the olive oil.
   • Once hot, sear the lamb chops for 2-4 minutes per side until a golden-brown crust forms.

3. Add Aromatics & Bake:

   • Reduce heat to medium, then add crushed garlic, pomegranate juice, and thyme sprigs around and on top of the lamb chops.
   • Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until lamb reaches desired doneness (135°F for medium doneness).

4. Prepare the Sauce:

   • While the lamb chops are baking, melt butter in a saucepan over medium heat.
   • Add pomegranate juice and bring to a boil, then reduce heat and let simmer for 1-2 minutes.
   • Stir in the cornstarch mixture and continue stirring until the sauce thickens. Remove from heat.

5. Serve:

   • Remove the lamb chops from the oven and let them rest for 5 minutes.
   • Drizzle with the pomegranate sauce and serve immediately.

Notes

• Herb Substitutions: Use rosemary instead of thyme for a different aromatic touch.
• Juice Alternatives: Swap pomegranate juice for cherry or cranberry juice for a unique glaze.
• Spice It Up: Add a pinch of red pepper flakes to the sauce for heat.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean