Cashew Free Pomegranate Glazed Lamb Chops
These lamb chops are the kind of dish that looks like it came out of a high-end restaurant but comes together in your own kitchen with a handful of clean, straightforward ingredients. The chops get a warm spice 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 — tart juice, bone broth, apple cider vinegar, honey, and Ceylon cinnamon simmered down into a glossy, jewel-toned glaze that clings to every chop. Because the recipe relies entirely on whole-food pantry staples and fresh aromatics, there's no need to scan labels for hidden nut-based thickeners or blended sauces that might sneak in unwanted ingredients. A scatter of pomegranate arils and fresh flat-leaf parsley at the end adds brightness and a little drama to the platter. This is the kind of impressive, fuss-free centerpiece that works just as well for a weeknight dinner as it does for entertaining guests.
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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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