Pork Free Pomegranate Glazed Lamb Chops
Lamb chops are already a showstopper, but this recipe takes them somewhere truly special with a glossy pomegranate reduction that's tangy, lightly sweet, and deeply savory all at once. The chops get a quick rub of turmeric and ginger before hitting a screaming-hot cast iron pan, building a deep golden crust that locks in all that juicy flavor. While the lamb sears, the glaze simmers down from pomegranate juice, bone broth, apple cider vinegar, honey, garlic, and a whisper of Ceylon cinnamon into something that looks and tastes like it came out of a serious restaurant kitchen. Once the chops are done, the glaze goes straight into the same pan to pick up every last bit of those caramelized drippings before being spooned generously over the top. A scatter of fresh pomegranate arils and flat-leaf parsley adds a pop of color and brightness that makes the whole platter look stunning. Because every ingredient here is naturally free of pork and pork-derived products, there's no need to scrutinize labels or swap anything out — the recipe works exactly as written. Whether you're cooking for a weeknight dinner or a special occasion, this one delivers bold, elegant flavor without any 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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