Seed Oil Free Pomegranate Glazed Lamb Chops
Lamb chops already feel like a special-occasion dinner, and this pomegranate glaze takes them somewhere genuinely impressive — deep, jewel-toned, and layered with warm spice. The rub of turmeric and ginger gives each chop a golden crust before it even hits the pan, and searing in coconut oil means you get that rich, caramelized crust without reaching for any refined vegetable or seed oil. The glaze is built entirely from real ingredients — pomegranate juice, bone broth, apple cider vinegar, honey, garlic, and a touch of Ceylon cinnamon — so there's nothing hiding in the sauce that doesn't belong there. Reducing it down to a glossy, spoon-coating consistency is the kind of kitchen moment that makes you feel like you actually know what you're doing. The finished dish is bold enough to anchor a dinner party spread but straightforward enough for a confident weeknight cook. A scatter of fresh pomegranate arils and flat-leaf parsley at the end adds brightness and color that makes the whole platter look almost too good to eat.
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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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