MSG Free Pomegranate Glazed Lamb Chops
These lamb chops are the kind of dish that looks like it came from a restaurant kitchen but comes together entirely from clean, whole ingredients you can feel confident about. The glaze is built from 100% pomegranate juice, bone broth, apple cider vinegar, honey, fresh ginger, and garlic — nothing processed, nothing with a suspiciously long ingredient list hiding flavor enhancers. That matters, because so many store-bought glazes and marinades rely on additives to do the heavy lifting, and this recipe proves you simply don't need them. The pomegranate reduction does all the work on its own, simmering down into something glossy, tangy, and deeply savory that clings beautifully to each seared chop. A rub of turmeric and ground ginger gives the lamb a warm, aromatic crust before it ever hits the pan, and the coconut oil sear locks in a gorgeous golden-brown crust. Finished with a scatter of fresh pomegranate arils and flat-leaf parsley, this is a showstopper that's as vibrant to look at as it is to eat. Whether you're cooking for a weeknight dinner or a special occasion, this one earns its place at the table.
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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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