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–+ servings

Pomegranate Lamb Chops

Organic lamb rib chops are quickly seared to form a crust, then roasted with garlic and fresh thyme, and finished with a reduction sauce made from premium pomegranate juice, butter, and a thickener.
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 3
Course: DINNER
Ingredients Equipment Method Notes

Ingredients
  

  • For the Lamb Chops:
  • Organic lamb rib chops: 2 lbs cut from a rack of French lamb ribs
  • Garlic cloves: 6 crushed or minced
  • Fresh thyme: 2 sprigs
  • Extra virgin olive oil: 2 tablespoons
  • Pomegranate juice premium, no added sugar: 1/2 cup
  • Sea salt: 1 teaspoon
  • Black pepper: 1 teaspoon
  • Garlic powder: 1 teaspoon
  • Dried parsley: 1 teaspoon
  • For the Sauce:
  • Pomegranate juice premium, no added sugar: 1 cup
  • Unsalted butter: 2 tablespoons
  • Cornstarch: 1 tablespoon
  • Warm water: 3 tablespoons or substitute with flour, arrowroot, or tapioca flour

Equipment

  • Medium oven-safe cast iron skillet (10-inch)
  • Small saucepan
  • Whisk
  • Meat thermometer
  • Paper towels

Method
 

  1. Prep the Lamb Chops: Pat the lamb chops dry with paper towels. Season both sides generously with sea salt, black pepper, garlic powder, and dried parsley.
  2. Preheat Oven: Preheat your oven to 375°F (190°C).
  3. Sear the Lamb: Heat the olive oil in the cast iron skillet over medium-high heat. Once hot, add the lamb chops and sear for 2-4 minutes per side until a brown crust forms.
  4. Add Aromatics and Juice: Reduce the heat to medium. Add the garlic, 1/2 cup pomegranate juice, and thyme sprigs to the pan.
  5. Finish in Oven: Transfer the skillet to the oven and cook the lamb chops for 10-15 minutes, or until the internal temperature reaches your desired doneness.
  6. Make Slurry: Whisk together the cornstarch and warm water in a small cup.
  7. Start Sauce: In a separate saucepan over medium-high heat, melt the butter and add the 1 cup pomegranate juice. Bring it to a boil, then reduce to a simmer for 1-2 minutes.
  8. Thicken Sauce: Stir in the cornstarch mixture and cook until the sauce thickens, about 1 minute. Remove from heat.
  9. Rest and Serve: Once the lamb chops are done, remove them from the oven and let them rest for 5 minutes. Spoon the pomegranate sauce over the lamb chops and serve immediately.

Notes

Doneness: For medium-rare lamb, aim for 130-135°F (54-57°C) internal temperature.
Marinating: For extra flavor, you can let the seasoned lamb chops marinate with the garlic and oil in the refrigerator for up to 4 hours.
Thickener: Ensure the cornstarch is completely dissolved in the water before adding it to the sauce to prevent lumps.
Serving: These chops pair beautifully with roasted root vegetables or creamy polenta.

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