AIP Friendly Pomegranate Glazed Lamb Chops
Lamb chops feel like a special-occasion protein, and this pomegranate-glazed version absolutely delivers on that promise — deeply seared, rosy pink at the center, and finished with a glossy reduction that tastes far more complex than the ingredient list suggests. The glaze builds from 100% pomegranate juice, additive-free bone broth, apple cider vinegar, and a touch of honey, simmered down until it clings to the back of a spoon with a sweet-tart intensity that pairs beautifully with the richness of the lamb. Turmeric, ground ginger, and Ceylon cinnamon do the heavy lifting on seasoning without reaching for any nightshade-based spices, which is exactly the kind of thoughtful substitution that makes this dish work so well for an elimination-style protocol. Coconut oil gets the cast iron screaming hot for that deep golden sear, and the pan drippings get folded right back into the glaze for an extra layer of flavor. Scattered pomegranate arils and fresh parsley at the end add a little brightness and color that make the platter genuinely stunning. This one serves four and comes together with straightforward technique — no complicated steps, just good timing and a thermometer to nail that 145°F medium finish.
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Learn more →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
- 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
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, minced
- ¼ tsp ceylon cinnamon
- ¼ tsp fine sea salt
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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