Oats Free Pomegranate Glazed Lamb Chops
These lamb chops are the kind of showstopper that looks like it came from a high-end restaurant but comes together in a single skillet on a weeknight. 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 juicy, savory flavor. The real magic is the pomegranate reduction — pure pomegranate juice, bone broth, apple cider vinegar, honey, fresh ginger, garlic, and Ceylon cinnamon simmered down into a glossy, tangy-sweet glaze that gets spooned over the top right before serving. Every single ingredient in this recipe is naturally free from grain-based fillers and thickeners, so there's no need to scrutinize labels or swap anything out. The pan drippings get stirred right into the glaze at the end, which means nothing goes to waste and every bite is coated in that rich, jewel-toned sauce. A scatter of fresh pomegranate arils and flat-leaf parsley finishes the platter with a pop of color and brightness that makes the whole dish feel genuinely celebratory. Whether you're cooking for a dinner party or just treating yourself on a Tuesday, this one delivers serious flavor with zero compromise.
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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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