Fancy Pomegranate Lamb Chops

These Fancy Pomegranate Lamb Chops elevate weeknight dinners to something truly special. Juicy, garlic‑kissed lamb chops are seared and roasted in a tangy-sweet pomegranate juice and herb glaze, then finished with butter for richness. Ready in just 40 minutes, this impressive dish is perfect for Easter, dinner parties, or any night you want to feel gourmet — yet remains surprisingly simple to prepare.

Ingredients

• 2 lb French‑cut lamb rib chops

• 6 garlic cloves, crushed or minced

• 2 sprigs fresh thyme (or rosemary)

• 2 Tbsp extra‑virgin olive oil

• ½ cup pomegranate juice (preferably no‑sugar)

• 1 tsp sea salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp dried parsley

For the pomegranate sauce:

• 1 cup pomegranate juice

• 2 Tbsp unsalted butter

• 1 Tbsp cornstarch mixed with 3 Tbsp warm water (or flour/arrowroot) 

Directions

1. Preheat & prep lamb: Preheat oven to 375 °F (190 °C). Pat lamb chops dry, then season all sides with sea salt, black pepper, garlic powder, and dried parsley.

2. Sear chops: In an oven-safe skillet over medium-high heat, warm olive oil. Sear lamb chops 2–4 minutes per side until golden-brown crust forms. Add garlic and thyme, then pour in ½ cup pomegranate juice.

3. Roast in oven: Transfer skillet to the oven and roast 10–15 minutes, depending on desired doneness (rare 125–130 °F, medium‑rare 130–135 °F, medium 140–145 °F). 

4. Make sauce: While chops roast, melt butter in a small saucepan over medium-high. Add 1 cup pomegranate juice and bring to a simmer. Stir in cornstarch slurry. Simmer 1–2 minutes until thickened, then remove from heat.

5. Finish & rest: Once chops reach desired temp, spoon sauce over them and return to oven for an additional ~5 minutes (or broil 2–3 minutes for a crust), watching carefully. Remove and let rest 5 minutes off heat.

6. Serve: Plate lamb chops and spoon over remaining sauce. Serve alongside mashed potatoes, rice, roasted veggies, or salad.

Nutrients

(per serving, serves 4)

• Calories: High — rich from lamb and butter-enhanced sauce

• Protein: Very high — from lamb chops

• Fat: High — lamb and butter contribute saturated fats

• Carbohydrates: Low to moderate — mainly from pomegranate juice and cornstarch

• Fiber: Minimal

• Key nutrients: Excellent source of iron, B‑vitamins, and protein from lamb; antioxidants from pomegranate juice