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Sticky Pomegranate Glazed Lamb Chops

Tender, pan-seared lamb chops coated in a rich, glossy pomegranate molasses glaze and garnished with fresh herb and pomegranate seeds. A one-pan gourmet meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Lamb
  • 8 pieces lamb rib chops Frenched
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly cracked
Glaze & Garnish
  • 0.33 cup pomegranate molasses
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar
  • 3 cloves garlic minced
  • 1 tbsp unsalted butter cold
  • 0.25 cup pomegranate seeds fresh
  • 2 tbsp fresh parsley chopped

Equipment

  • Cast iron skillet
  • Tongs
  • Meat thermometer

Method
 

  1. Remove lamb chops from fridge 20 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until glistening.
  3. Sear lamb chops for 3-4 minutes per side until a golden crust forms and internal temp reaches 125°F (medium-rare). Remove lamb and set aside.
  4. Reduce heat to medium. Add minced garlic to the pan fat and sauté for 30 seconds until fragrant.
  5. Pour in pomegranate molasses, honey, and balsamic vinegar. Whisk to combine, scraping up any browned bits from the pan.
  6. Simmer sauce for 2-3 minutes until it reduces and thickens enough to coat a spoon.
  7. Whisk in the cold butter until melted and glossy.
  8. Return lamb chops to the pan. Toss and baste them in the glaze for 1 minute until warmed through and sticky.
  9. Garnish with fresh pomegranate seeds and parsley immediately before serving.

Notes

Serve with couscous or mashed potatoes to soak up the extra sauce.