High Fructose Corn Syrup 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 skillet and a handful of real, whole ingredients. The glaze is where the magic happens — 100% pomegranate juice, bone broth, apple cider vinegar, honey, fresh ginger, and Ceylon cinnamon reduce into something glossy, tangy, and deeply aromatic without a drop of corn syrup in sight. That matters more than you might think, because so many store-bought glazes, marinades, and even bottled pomegranate products sneak in high fructose corn syrup as a sweetener or preservative. Here, honey does the work naturally, and the reduction process concentrates every flavor so nothing feels like a compromise. The chops themselves get a turmeric and ginger rub before hitting a screaming-hot cast iron pan, building a golden crust that holds up beautifully under that luscious glaze. A scatter of fresh pomegranate arils and flat-leaf parsley at the end adds brightness and a little crunch that makes the whole plate feel celebratory. Whether you're cooking for a weeknight dinner or something worth impressing guests, this one delivers on every level.
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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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