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)
Instructions
-
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.
-
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.
-
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).
-
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.
-
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
