Capsaicin Free Pomegranate Glazed Lamb Chops
Lamb chops can feel like a special-occasion splurge, but this recipe makes them genuinely achievable on any night you want something impressive on the table. The chops get a warm, fragrant 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. The real star is the pomegranate reduction — pure pomegranate juice, bone broth, apple cider vinegar, honey, garlic, and a whisper of Ceylon cinnamon simmered down into a glossy, tangy-sweet glaze that clings to every chop. Because the heat here comes entirely from warm spices rather than anything fiery, this dish is naturally free of capsaicin without any substitutions or compromises — the flavor is bold and complex all on its own. Finishing the glaze right in the same skillet means every caramelized bit from the sear gets folded back in, so nothing goes to waste. A scatter of fresh pomegranate arils and flat-leaf parsley at the end adds brightness and a little crunch that makes the whole platter look like it came out of a restaurant kitchen.
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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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