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Pomegranate-Glazed Lamb Chops Recipe

Middle Eastern · Main course · 35 min total

These succulent lamb chops are seared to perfection and finished with a sweet-tart pomegranate glaze, making for an elegant yet easy main course.

Ingredients

• 8 lamb rib chops (about 1 1/2 pounds total)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup pomegranate juice
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 clove garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 1 tablespoon pomegranate seeds for garnish

Instructions

1. Pat lamb chops dry and season both sides with salt and pepper.
2. In a small bowl, whisk together pomegranate juice, honey, balsamic vinegar, garlic, and rosemary; set aside.
3. Heat olive oil in a large skillet over medium-high heat. Add lamb chops and sear for 3-4 minutes per side for medium-rare, or to desired doneness. Transfer to a plate and tent with foil.
4. Pour the pomegranate mixture into the skillet and bring to a boil, scraping up browned bits. Cook until reduced by half, about 3-4 minutes, until syrupy.
5. Return lamb chops to the skillet, turning to coat with glaze. Cook for 1 minute more.
6. Serve lamb chops drizzled with remaining glaze and garnished with pomegranate seeds.

Tips

• For a thicker glaze, simmer a bit longer until it coats the back of a spoon.
• Let lamb rest for 5 minutes before serving to retain juices.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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