Mustard Free Pomegranate Glazed Lamb Chops
Jewel-toned and deeply savory, these lamb chops bring serious dinner-party energy without a complicated ingredient list. The chops get a warm, aromatic rub of turmeric and ground ginger before hitting a screaming-hot cast iron pan, building a golden crust that locks in all that rich, grassy lamb flavor. The real star is the glossy pomegranate reduction — tart juice, bone broth, apple cider vinegar, honey, and a whisper of Ceylon cinnamon simmered down into something almost lacquer-like and completely irresistible. For anyone navigating condiment labels at the grocery store, this glaze is built entirely from scratch, so there's no need to scrutinize a bottle for hidden ingredients that could sneak in through prepared sauces or marinades. Every component here is clean and intentional, which makes the dish as stress-free to prepare as it is impressive to serve. Finish with a scatter of fresh pomegranate arils and flat-leaf parsley and you've got a platter that looks like it came out of a high-end restaurant kitchen. This one earns a permanent spot in the weeknight-to-weekend rotation.
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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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