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Lamb Loin with Pomegranate Glaze Recipe

Middle Eastern · Main course · 40 min total

Tender lamb loin seared to perfection and glazed with a sweet-tart pomegranate reduction, finished with fresh herbs and pomegranate arils for a stunning main course.

Ingredients

• 2 lamb loins (about 1 lb each), trimmed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup pomegranate juice
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 sprig fresh rosemary
• 2 cloves garlic, minced
• 1/4 cup pomegranate arils
• 1 tablespoon chopped fresh mint

Instructions

1. Season lamb loins all over with salt and pepper. Let sit at room temperature for 15 minutes.
2. In a small saucepan, combine pomegranate juice, honey, balsamic vinegar, rosemary sprig, and minced garlic. Bring to a boil, then reduce heat and simmer until reduced by half, about 10 minutes. Remove rosemary sprig and set glaze aside.
3. Heat olive oil in a large skillet over medium-high heat. Sear lamb loins for 3-4 minutes per side for medium-rare (internal temp 135°F), or to desired doneness.
4. Brush lamb with some of the pomegranate glaze during the last minute of cooking. Remove lamb from skillet and let rest for 5 minutes.
5. Slice lamb into medallions and arrange on a platter. Drizzle with remaining glaze, sprinkle with pomegranate arils and chopped mint. Serve immediately.

Tips

• For best results, use 100% pure pomegranate juice, not a blend.
• Letting the lamb rest before slicing ensures juiciness.
• Pair with roasted vegetables or a fresh salad.

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