Chestnut 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 in a single skillet. The chops get a warm, aromatic rub of turmeric and ground ginger before hitting a screaming-hot pan, building a deep golden crust that locks in all that juicy flavor. While the lamb sears, a glossy reduction of pomegranate juice, bone broth, honey, and Ceylon cinnamon simmers down into something truly special — tangy, sweet, and just a little earthy. Because every ingredient here is straightforward and naturally sourced, there's no need to scrutinize labels for hidden tree nut derivatives or worry about cross-contact from processed sauces. The pan-drippings get folded right into the glaze at the end, so nothing goes to waste and every bite is coated in that rich, jewel-toned reduction. A scatter of fresh pomegranate arils and flat-leaf parsley over the top adds brightness and a little crunch that makes the whole platter pop. Whether you're cooking for a weeknight dinner or a proper occasion, this one earns its place at the table.
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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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