Seeds Free Pomegranate Glazed Lamb Chops
Lamb chops can feel intimidating, but this recipe breaks it down into a straightforward sear-and-glaze method that delivers genuinely restaurant-worthy results. The chops get rubbed with turmeric, ground ginger, and sea salt before hitting a hot cast iron pan, building a deep golden crust that locks in all that savory richness. While the lamb rests, a glossy reduction of pomegranate juice, bone broth, apple cider vinegar, honey, garlic, and Ceylon cinnamon comes together in a saucepan — sweet, tangy, and just a little warming from the spice. Every ingredient here is naturally free from seeds and seed-derived oils, with coconut oil doing the heavy lifting in the pan instead of the usual sunflower or grapeseed options you'd find in most restaurant kitchens. The glaze gets poured back into the skillet to pick up all those caramelized pan drippings before being spooned generously over the finished chops. A scatter of fresh pomegranate arils and flat-leaf parsley adds brightness and color without complicating the ingredient list. This is the kind of dish that looks like you spent hours on it but comes together with focused, simple 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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