Black Pepper Free Pomegranate Glazed Lamb Chops
Lamb chops can feel intimidating, but this recipe makes them genuinely approachable — and the result is stunning enough for a dinner party. The chops get a warm, earthy rub of turmeric and ground ginger before hitting a screaming-hot cast iron pan, building a deep golden crust that locks in all that juicy flavor. While the lamb rests, a glossy pomegranate reduction comes together with bone broth, apple cider vinegar, honey, garlic, and a whisper of Ceylon cinnamon — sweet, tangy, and just a little complex. Skipping black pepper doesn't mean skipping boldness here; the layered spices and that jewel-toned glaze carry every bit of the depth you'd want from a special-occasion dish. Finishing with fresh pomegranate arils and flat-leaf parsley adds a pop of color and brightness that makes the whole platter look like it came straight from a restaurant kitchen. If you've been searching for a pepper-free recipe that still feels rich and celebratory, this one absolutely delivers.
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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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