Macadamia Free Pomegranate Glazed Lamb Chops
Lamb chops can feel like a special-occasion splurge, but this recipe makes them genuinely achievable on any night you want something impressive on the table. The chops get a quick rub of 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 glossy reduction of pomegranate juice, bone broth, apple cider vinegar, honey, and Ceylon cinnamon comes together in a saucepan — sweet, tangy, and just a little exotic. That pan-sauce trick of deglazing with the reduction means every bit of caramelized fond gets folded back into the glaze, making it even more complex. Finished with a scatter of jewel-bright pomegranate arils and fresh parsley, the platter looks like something out of a restaurant kitchen. Every ingredient here is straightforward and nut-free by nature, so there's no need to scrutinize labels or swap anything out — it just works as written.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!