Sesame Free Pomegranate Glazed Lamb Chops
Jewel-toned and deeply savory, these lamb chops bring serious dinner-party energy without requiring a complicated ingredient list. The chops get a warm spice rub of turmeric and ground ginger before hitting a screaming-hot cast iron pan, building a golden crust that locks in all that rich, grassy lamb flavor. The real star is the pomegranate reduction — tart juice, bone broth, apple cider vinegar, honey, and a whisper of Ceylon cinnamon simmered down into a glossy, restaurant-worthy glaze. For anyone navigating sesame-free cooking, this kind of dish can feel tricky since many glazes and marinades lean on tahini or sesame oil for depth, but this one gets all its complexity from fruit, aromatics, and spice. Every ingredient here is naturally free of sesame and its derivatives, so there's no label-checking anxiety involved. A scatter of fresh pomegranate arils and flat-leaf parsley over the finished platter makes the whole thing look as stunning as it tastes. This is the kind of recipe that earns you compliments before anyone even takes a bite.
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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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