Celery Free Pomegranate Glazed Lamb Chops
These lamb chops are the kind of showstopper that looks like it came from a restaurant kitchen but comes together with a straightforward sear and a glossy pan sauce. The chops get rubbed with turmeric, ground ginger, and sea salt before hitting a screaming-hot cast iron pan, building a deep golden crust that locks in all that rich, savory flavor. While the lamb rests, pomegranate juice, bone broth, apple cider vinegar, honey, fresh ginger, garlic, and Ceylon cinnamon reduce into a jewel-toned glaze that's tangy, lightly sweet, and just a little warm with spice. Every single ingredient in this recipe is naturally free of celery and celery derivatives — no hidden aromatics, no store-bought sauces with mystery vegetable blends to second-guess. The whole dish comes together in one skillet, which means the browned bits from the sear get folded right into the glaze for even more depth. Finished with a scatter of pomegranate arils and fresh parsley, it's as beautiful on the plate as it is satisfying to eat.
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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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