Xanthan Gum Free Pomegranate Glazed Lamb Chops
These lamb chops are the kind of showstopper that looks like it came out of a high-end restaurant but comes together in a single skillet on a weeknight. The spice rub — turmeric, ground ginger, and sea salt — builds a beautifully golden crust when the chops hit the hot coconut oil, while the pomegranate glaze simmers down into something deeply glossy and complex. That glaze is made entirely from scratch using 100% pomegranate juice, bone broth, apple cider vinegar, honey, fresh ginger, garlic, and Ceylon cinnamon, so there are no thickeners or stabilizers hiding anywhere in the recipe. For anyone navigating a diet that rules out gums and binders, this is genuinely good news — the reduction thickens naturally through time and heat alone, no additives needed. The result is a sticky, jewel-toned sauce that clings to every chop without any shortcuts. A scatter of fresh pomegranate arils and flat-leaf parsley at the end adds brightness and a little crunch that makes the whole platter feel celebratory. Whether you're cooking for a dinner party or just treating yourself, this one earns its place at the table.
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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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