Gluten 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 a single skillet with a handful of whole-food ingredients. The chops get rubbed with turmeric, ground ginger, and sea salt before hitting a screaming-hot pan, building a deep golden crust that locks in all that juicy, savory flavor. While the lamb sears, a glossy pomegranate reduction simmers on the side — pure pomegranate juice, bone broth, apple cider vinegar, honey, fresh ginger, garlic, and a whisper of Ceylon cinnamon — until it's thick, tangy, and just sweet enough to balance the richness of the meat. Every component in this recipe is naturally free of gluten, so there's no swapping, substituting, or label-reading required. The glaze gets poured right into the same skillet after searing, picking up all those caramelized bits from the bottom of the pan for even more depth. A scatter of fresh pomegranate arils and flat-leaf parsley at the end adds brightness and a little crunch that makes the whole platter feel genuinely special. Whether you're cooking for a weeknight dinner or a celebration, this one delivers serious flavor without a single compromise.
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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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