Low Iodine Pomegranate Glazed Lamb Chops
Lamb chops can feel like a special-occasion splurge, and this pomegranate-glazed version absolutely delivers that restaurant-worthy moment — right from your own skillet. The spice rub of turmeric and ginger gives each chop a warm, aromatic crust before it ever hits the pan, and the sear in coconut oil builds a deep golden crust that locks in all that juicy flavor. What makes this recipe genuinely exciting is the glaze: pomegranate juice, bone broth, apple cider vinegar, honey, and Ceylon cinnamon reduce down into something glossy, tangy, and just barely sweet. Managing iodine intake often means scrutinizing every sauce and seasoning for hidden additives, but every ingredient here is straightforward and clean — no iodized salt, no processed condiments, nothing ambiguous. Sea salt stands in throughout, keeping the seasoning on track without any of the guesswork. A scatter of fresh pomegranate arils and flat-leaf parsley over the finished platter adds brightness and color that makes the whole dish look as impressive as it tastes. This one is genuinely worth pulling out the cast iron for.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
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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