Peanut Free Pomegranate Glazed Lamb Chops
Lamb chops have a way of making any dinner feel like a special occasion, and this pomegranate-glazed version absolutely delivers on that promise. 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 savory richness. While the lamb sears, a glossy reduction of pomegranate juice, bone broth, apple cider vinegar, honey, and Ceylon cinnamon simmers down into something truly spectacular — tangy, lightly sweet, and fragrant with fresh garlic and grated ginger. The pan drippings get folded right into the glaze at the end, so nothing goes to waste and every drop of flavor ends up on the plate. For anyone navigating nut allergies, this recipe is naturally free of peanuts and tree nuts from start to finish — no substitutions needed, just clean, whole ingredients doing all the heavy lifting. A scatter of fresh pomegranate arils and flat-leaf parsley over the top adds a pop of color and brightness that makes the finished platter look almost too good to eat. This is the kind of dish that earns serious compliments with surprisingly straightforward technique.
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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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