Citrus Free Pomegranate Glazed Lamb Chops
Pomegranate and lamb are one of those pairings that feels almost ancient, and this recipe leans into that richness with a glaze built from pure pomegranate juice, bone broth, honey, and warm spices like Ceylon cinnamon and fresh ginger. The result is deeply savory with a jewel-bright sweetness that clings to every seared chop. Keeping this dish free from citrus is genuinely easy here — the apple cider vinegar does the work of adding brightness and balance without a drop of lemon or orange juice in sight, so there's no need to swap or skip anything. The lamb chops get a quick rub of turmeric and ground ginger before hitting a screaming-hot cast iron pan, building that gorgeous golden crust that makes the whole dish look as good as it tastes. A final simmer in the pan lifts all those browned bits into the glaze, making it glossy and complex in just a couple of minutes. Finished with a scatter of pomegranate arils and fresh parsley, this is the kind of dinner that looks like it took serious effort but comes together with straightforward technique and pantry-friendly ingredients.
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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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