Legume Free Pomegranate Glazed Lamb Chops
Tender, jewel-toned, and built for a dinner that feels genuinely special, these lamb chops deliver bold flavor without a single legume in sight. The chops get a warm spice rub of turmeric and ground ginger before hitting a screaming-hot cast iron pan, building a deep golden crust that locks in all that richness. While the lamb rests, a glossy pomegranate reduction — brightened with apple cider vinegar, honey, and a whisper of Ceylon cinnamon — comes together in one small saucepan and transforms the whole dish into something restaurant-worthy. Every ingredient in the glaze is naturally free of beans, lentils, peas, or any legume-derived thickener, so there's no need to scrutinize labels or swap anything out. The pan drippings get stirred right into the reduction at the end, which means nothing goes to waste and every bite is coated in that sticky, tangy-sweet sauce. Scatter fresh pomegranate arils and parsley over the top before serving and the plate looks as stunning as it tastes.
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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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