Chicken Free Pomegranate Glazed Lamb Chops
Lamb chops don't get nearly enough time in the spotlight, and this pomegranate-glazed version is exactly the kind of dish that changes that. The chops are 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 savory richness. While the lamb sears, a glossy reduction of pomegranate juice, bone broth, apple cider vinegar, honey, fresh ginger, garlic, and Ceylon cinnamon comes together on the stove — sweet, tangy, and just a little warm with spice. The whole thing comes together when the glaze gets poured back into the pan to lift the browned bits and coat every chop in something genuinely stunning. A scatter of fresh pomegranate arils and flat-leaf parsley over the top makes it look like a dish you'd order at a nice restaurant, but you made it at home in one skillet. Since every ingredient here is naturally free of poultry in any form, there's no need to scan labels or swap anything out — the recipe just works as written. It's the kind of centerpiece meal that earns serious compliments with surprisingly manageable effort.
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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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