Nutmeg Free Pomegranate Glazed Lamb Chops
These lamb chops are the kind of showstopper that looks like it came out of a serious restaurant kitchen but comes together in a single skillet on a weeknight. The spice rub — turmeric, ground ginger, and sea salt — builds a deeply savory crust that plays beautifully against the glossy pomegranate reduction spooned over the top. That glaze is where the magic really happens: pomegranate juice and bone broth simmer down with apple cider vinegar, honey, fresh garlic, and a whisper of Ceylon cinnamon until the whole thing turns thick, tangy, and jewel-bright. Many warming spice blends lean on nutmeg as a background note, but this recipe gets all the depth and complexity it needs from ginger, turmeric, and cinnamon — no substitutions required. Searing the chops in coconut oil over high heat locks in the juices and creates that golden-brown crust that makes every bite satisfying down to the bone. A scatter of fresh pomegranate arils and flat-leaf parsley at the end adds a pop of color and freshness that makes the whole platter look genuinely stunning. Whether you're cooking for a dinner party or just treating yourself, this one delivers on every level.
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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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