Low Sodium Pomegranate Glazed Lamb Chops

Total time45 min

Prep time15 min

Cook time30 min

Low Sodium Pomegranate Glazed Lamb Chops

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Ingredients

4 servings

For the lamb

8 bone-in lamb loin chops (about 1 inch thick, 3–4 oz each)
1 tsp fine sea salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground turmeric
¼ tsp ground ginger
2 tbsp coconut oil

For the glaze

1 cup 100% pomegranate juice (no added sugar)
½ cup bone broth
2 tbsp apple cider vinegar
1 tbsp honey
1 tsp fresh ginger, finely grated
2 cloves garlic, minced
¼ tsp ceylon cinnamon
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh pomegranate arils (optional)
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the lamb chops completely dry with paper towels. In a small bowl, stir together the salt, turmeric, and ground ginger, then rub the mixture evenly over both sides of each chop. Let the chops rest at room temperature for 10 minutes while you prepare the glaze.
2
Combine the pomegranate juice, bone broth, apple cider vinegar, honey, grated ginger, minced garlic, Ceylon cinnamon, and salt in a small saucepan over medium heat. Bring to a simmer, then reduce the heat to medium-low and cook, stirring occasionally, until the liquid has reduced by about half and coats the back of a spoon, 15–18 minutes. Watch the pan closely in the final few minutes — the honey can cause the glaze to darken quickly. Remove from heat and set aside.

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