Lupin Free Pomegranate Glazed Lamb Chops
Few things hit the table with as much drama as seared lamb chops lacquered in a jewel-toned pomegranate glaze, and this recipe delivers exactly that kind of showstopper moment. The chops are rubbed with turmeric, ground ginger, and sea salt before hitting a screaming-hot cast iron pan, building a deep golden crust that locks in all that rich, savory flavor. While the lamb rests, a reduction of pomegranate juice, bone broth, apple cider vinegar, honey, fresh ginger, garlic, and Ceylon cinnamon simmers down into a glossy, complex sauce that's sweet, tangy, and just a little warm with spice. Every single ingredient here is naturally free from lupin — no flour blends, no legume-based fillers, no sneaky thickeners — so the glaze gets its silky body purely from reduction, the way a good sauce should. Finishing the pan with the reduction lifts all those browned bits and pulls the whole dish together in under two minutes. A scatter of fresh pomegranate arils and flat-leaf parsley adds brightness and color that makes the platter look like it came out of a restaurant kitchen. This is the kind of recipe that feels indulgent and special but is genuinely straightforward to pull off on a weeknight.
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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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