Paraben Free Pomegranate Glazed Lamb Chops
Rich, jewel-toned, and deeply savory, these lamb chops deliver a restaurant-worthy plate that comes together with clean, whole-food ingredients from start to finish. The glaze is built from 100% pomegranate juice, bone broth, raw honey, and fresh ginger — nothing processed, nothing synthetic, just real flavor that reduces into something glossy and complex. Turmeric and Ceylon cinnamon in the spice rub add warmth and depth without relying on any pre-mixed blends that might carry unwanted additives. Coconut oil handles the sear beautifully, giving each chop a deep golden crust before the pan sauce ties everything together. For anyone navigating ingredient lists carefully, this recipe keeps things refreshingly straightforward — every component is something you can source and verify yourself. A scatter of fresh pomegranate arils and flat-leaf parsley at the end adds brightness and color that makes the finished dish look as impressive as it tastes.
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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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