Low Fiber Pomegranate Glazed Lamb Chops

Total time45 min

Prep time15 min

Cook time30 min

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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
Ingredient note
Low residue diets limit seeds and whole spices. Only a pinch of ground ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
2 tbsp coconut oil
Ingredient note
Low residue diets limit high-fiber foods. Coconut oil is pure fat with no fiber, so it leaves virtually no residue. If you prefer to always avoid coconut oil, please tap it and change its rating to Red.
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For the glaze

1 cup 100% pomegranate juice (no added sugar)
Ingredient note
Low residue diets limit the fiber in fruit. Juice has almost none of it and this recipe uses only about 3 tablespoons of pomegranate juice per serving, so a pulp-free juice here is likely Low Residue. If you prefer to always avoid pomegranate juice, please tap it and change its rating to Red.
½ cup bone broth
2 tbsp apple cider vinegar
1 tbsp honey
1 tsp fresh ginger, finely grated
Ingredient note
Low residue diets limit fibrous roots and whole spices. Only about 1/4 teaspoon of finely grated fresh ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
2 cloves garlic, minced
¼ tsp ceylon cinnamon
¼ tsp fine sea salt

For serving

2 tbsp fresh pomegranate arils (optional)
Omit this
This ingredient likely doesn’t work for the diet.
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Ingredient note
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1 1/2 teaspoons per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.

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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