BHA & BHT Free Pomegranate Glazed Lamb Chops
These lamb chops are the kind of dish that feels genuinely special — deeply savory, a little sweet, and finished with a glossy pomegranate reduction that looks like it came out of a serious restaurant kitchen. The spice rub of turmeric and ground ginger gives the meat a warm, aromatic crust before it ever hits the pan, and the hard sear in coconut oil locks in all of that flavor. What makes this recipe work so well for anyone avoiding synthetic preservatives is that every single ingredient is whole and straightforward — fresh garlic, real honey, 100% pomegranate juice, and bone broth, with nothing processed or shelf-stabilized hiding in the mix. BHA and BHT tend to sneak into packaged broths, bottled glazes, and even some cooking oils, so building the sauce from scratch here is the move that keeps everything clean. The pomegranate glaze simmers down with apple cider vinegar and a touch of Ceylon cinnamon into something rich and complex that you'd never guess took under 20 minutes. Scattered pomegranate arils and fresh parsley at the end add brightness and a little crunch that make the whole platter look as good as it tastes. This one is genuinely weeknight-doable but impressive enough to put in front of guests without a second thought.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!