Description
Fancy Pomegranate Lamb Chops are tender, perfectly seared lamb chops glazed with vibrant pomegranate. This dish offers a restaurant-quality experience achievable in your own kitchen.
Ingredients
Scale
- 2 lbs organic lamb rib chops (approx. 8 chops)
- 1 large pomegranate (for arils and fresh juice)
- 1/4 cup extra virgin olive oil, plus more for cooking
- 6 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 fresh thyme sprigs (or 1 tbsp fresh leaves)
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/4 cup pomegranate molasses
- 1/2 cup beef stock
- 2 tbsp unsalted butter, cold and cubed
- 1 tbsp fresh lemon juice
- Fresh mint leaves, for garnish (optional)
Instructions
- Pat lamb chops thoroughly dry. Trim any excess fat or silver skin if not already Frenched.
- In a bowl, combine 1/4 cup olive oil, minced garlic, chopped rosemary, thyme, sea salt, black pepper, garlic powder, and dried parsley.
- Extract about 2 tablespoons fresh pomegranate juice from the large pomegranate; stir into the herb and olive oil mixture.
- Place chops in a shallow dish or resealable plastic bag, pour marinade over, coating each chop well. Refrigerate for 4-6 hours, or ideally overnight (up to 24 hours).
- 30-45 minutes before cooking, remove lamb chops from the refrigerator to come to room temperature for even cooking.
- Carefully score the large pomegranate and twist halves apart. Submerge in cold water, separate arils from pith, drain, and set aside about 1/4 cup for garnish.
- In a small saucepan, combine 1/4 cup pomegranate molasses and 1/2 cup beef stock. Simmer over medium-low heat for 10-15 minutes, reducing the liquid by about half until syrupy and thick enough to coat the back of a spoon.
- Remove the saucepan from heat. Whisk in 2 tbsp cold, cubed unsalted butter, one cube at a time, until fully incorporated and the glaze is glossy and smooth. Stir in 1 tbsp fresh lemon juice. Keep the glaze warm over very low heat.
- Preheat oven to 375°F (190°C). Heat a heavy-bottomed, oven-safe skillet (cast iron recommended) over high heat until smoking hot.
- Add 1 tbsp extra virgin olive oil to the hot skillet. Carefully place marinated lamb chops into the pan, ensuring not to overcrowd. Cook for 2-3 minutes per side until a deep golden-brown crust forms. Sear fatty edges for a minute or so as well.
- Transfer the skillet (or chops to a baking sheet) to the preheated oven. Roast for 5-8 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare, using a meat thermometer.
- Remove chops from the oven. Transfer them to a clean cutting board or warm plate and loosely tent with aluminum foil. Let them rest for 5-10 minutes to allow juices to redistribute.
- Arrange two Frenched lamb chops elegantly on each serving plate. Generously spoon or drizzle the warm pomegranate glaze over the chops. Scatter fresh pomegranate arils over and around the lamb, and garnish with optional fresh mint leaves. Serve immediately with your favorite side dishes.
Notes
- Adjust cooking time for desired doneness.
- Use fresh herbs for best flavor.
- Allow lamb to rest for juicier results.
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven and skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chop
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg