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Fancy Pomegranate Glazed Lamb Chops

Elegant, restaurant-quality lamb chops seared to perfection and coated in a sticky, sweet-tart pomegranate molasses glaze.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Lamb
  • 8 chops lamb rib chops Frenched, about 1.5-2 lbs
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary chopped
  • 1 tsp cumin
  • 1 tsp salt kosher salt
  • 0.5 tsp black pepper
Pomegranate Glaze
  • 0.5 cup pomegranate juice unsweetened
  • 3 tbsp pomegranate molasses
  • 1 tbsp honey
  • 3 cloves garlic minced
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Cast Iron Skillet
  • Tongs
  • Meat thermometer

Method
 

  1. Pat lamb chops very dry with paper towels.
  2. In a small bowl, mix olive oil, rosemary, cumin, salt, and pepper. Rub over the chops. Let sit for 20-30 minutes.
  3. Heat a large cast-iron skillet over medium-high heat. Add a swirl of oil.
  4. Sear chops for 3-4 minutes per side until browned. Remove from pan and set aside.
  5. Reduce heat to medium. Add garlic to the pan and sauté for 30 seconds.
  6. Pour in pomegranate juice to deglaze, scraping up browned bits.
  7. Stir in pomegranate molasses and honey. Simmer for 2-3 minutes until thickened and syrupy.
  8. Return lamb chops to the pan, turning to coat in the glaze for 1 minute.
  9. Serve immediately garnished with fresh parsley.

Notes

Do not overcook the lamb; aim for 135°F internal temperature for medium-rare.