Lactose Free Pomegranate Glazed Lamb Chops
Lamb chops can feel like a special-occasion splurge, but this recipe makes them genuinely achievable on a weeknight — and the result looks like something you'd order at a nice restaurant. The real star is the pomegranate reduction, built from pure pomegranate juice, bone broth, apple cider vinegar, honey, fresh ginger, garlic, and a whisper of Ceylon cinnamon. It simmers down into a glossy, tangy-sweet glaze that clings to every seared edge and plays beautifully against the warm turmeric and ginger rub on the chops. Coconut oil gives the sear a clean, high-heat finish without any dairy, so the whole dish is naturally free of lactose from start to finish — no swaps or substitutions needed. A cast iron skillet and a quick thermometer check are really all the technique required to nail that rosy, 145°F center. Scattered pomegranate arils and fresh parsley at the end add a pop of color and brightness that makes the platter look genuinely stunning. It's the kind of dish that earns compliments before anyone even takes a bite.
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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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