Yeast Free Pomegranate Glazed Lamb Chops
Pomegranate and lamb is one of those combinations that feels ancient and celebratory all at once — deeply savory meat meeting a jewel-bright, tangy-sweet glaze that makes the whole plate look like something from a dinner party spread. The glaze builds itself from 100% pomegranate juice, bone broth, apple cider vinegar, honey, fresh ginger, garlic, and a whisper of Ceylon cinnamon, all simmered down until glossy and rich without a single fermented or leavened ingredient in sight. That matters here, because so many store-bought sauces and marinades sneak in ingredients that don't work for a yeast-free approach — this one is built from scratch so you know exactly what's in it. The lamb chops get a quick rub of turmeric, ground ginger, and sea salt before hitting a screaming-hot cast iron pan, where they develop a deep golden crust in just a few minutes per side. Finishing them in the reduced glaze pulls all those pan drippings into the sauce and gives every chop a lacquered, restaurant-worthy coating. A scatter of fresh pomegranate arils and flat-leaf parsley over the top adds brightness and color that makes this dish as beautiful as it is satisfying.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!