Beef Free Pomegranate Glazed Lamb Chops
Lamb chops get a serious glow-up here, seared in coconut oil until deeply golden and finished with a glossy pomegranate reduction that's tangy, faintly sweet, and just a little exotic. The spice rub — turmeric, ground ginger, and sea salt — builds a fragrant crust that plays beautifully against the bright, jewel-toned glaze. That glaze itself is worth the price of admission: pomegranate juice and bone broth simmer down with apple cider vinegar, honey, fresh garlic, and a whisper of Ceylon cinnamon until it's thick, shiny, and absolutely irresistible. Skipping beef entirely doesn't mean sacrificing richness or depth, and these chops prove it with every bite. The cast iron sear locks in a rosy, medium-done center, and a scatter of fresh pomegranate arils and flat-leaf parsley over the top makes the whole platter look like something from a restaurant kitchen. It's an impressive dinner that comes together with straightforward technique and no hard-to-find ingredients — just good lamb and a sauce you'll want to spoon over everything.
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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
- 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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