Name: Fancy Pomegranate Lamb Chops Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 lbs. organic lamb rib chops (cut from a rack of French lamb ribs); 6 garlic cloves, crushed or minced; 2 fresh thyme sprigs; 2 Tbsps extra virgin olive oil; ½ cup premium pomegranate juice; 1 teaspoon sea salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon dried parsley; 1 cup premium pomegranate juice; 2 Tbsps unsalted butter; 1 tablespoon cornstarch; 3 Tbsps warm water

Jump to Recipe

Introduction

Fancy Pomegranate Lamb Chops combine tender, flavorful lamb with a vibrant, tangy pomegranate sauce. This elegant dish is perfect for special occasions or when you want to impress at dinner. The pomegranate juice adds a beautiful color and a delightful twist to traditional lamb chops.

The image shows a white rectangular plate filled with nine grilled lamb chops, each chop having a dark brown, glossy, slightly charred surface with some green herb sprinkles over them. The lamb chops are neatly arranged with the bones extending outward in different directions, creating a layered look of meat and bone. To the left side of the plate are two golden serving spoons placed partially under the lamb chops, adding a bright metallic contrast. On the bottom right corner of the plate, there are a few fresh green sage leaves for garnish. The white rectangular plate is set on a rustic wooden surface with a pink cloth partially visible in the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs. organic lamb rib chops (cut from a rack of French lamb ribs)
6 garlic cloves, crushed or minced
2 fresh thyme sprigs
2 tablespoons extra virgin olive oil
½ cup premium pomegranate juice
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley
1 cup premium pomegranate juice (for sauce)
2 tablespoons unsalted butter
1 tablespoon cornstarch + 3 tablespoons warm water (or substitute with flour, arrowroot, or tapioca flour)

Instructions

Step 1: Pat the lamb chops dry on both sides with paper towels. Season generously with sea salt, black pepper, garlic powder, and dried parsley on all sides.
Step 2: Preheat your oven to 375°F (190°C). Heat a 10-inch oven-safe cast iron skillet over medium-high heat until hot, then add the olive oil to coat the bottom.
Step 3: Place the lamb chops in the skillet and sear for 2-4 minutes on the first side until a brown crust forms. Use tongs to flip and sear the opposite side for another 2-4 minutes.
Step 4: Reduce heat to medium. Add the crushed garlic cloves, pomegranate juice, and thyme sprigs around and on top of the lamb in the skillet. Transfer the skillet to the oven and cook for 10-15 minutes until the lamb is cooked to your desired doneness. Use a meat thermometer to check internal temperature:

Rare: 125°–130°F
Medium Rare: 130°–135°F
Medium: 140°–145°F
Medium Well: 155°–160°F
Well Done: 160°–165°F

Step 5: While the lamb cooks, prepare the sauce. In a saucepan over medium-high heat, melt the butter. Add the 1 cup pomegranate juice and bring to a boil, then reduce heat and simmer for 1-2 minutes.
Step 6: Stir in the cornstarch mixed with warm water. Continue stirring until the sauce thickens, about 1 minute. Remove from heat.
Step 7: Spoon the thickened sauce over the lamb chops. Return the skillet to the oven and bake for an additional 5 minutes to meld the flavors. Optionally, broil the chops for 2-3 minutes for a caramelized finish—watch carefully to prevent burning.
Step 8: Transfer the chops to a cutting board and let them rest for about 5 minutes before serving or slicing.
Step 9: Serve with your favorite sides such as mashed potatoes, baked potatoes, salad, or rice. Enjoy!

Tips & Variations

If you prefer a thicker sauce, add more cornstarch mixture gradually until desired consistency is reached.
Fresh pomegranate seeds make a lovely garnish for added texture and color.
For a spicier touch, add a pinch of cayenne or chili flakes to the seasoning.
Substitute fresh rosemary for thyme for a different herb flavor profile.

Storage

Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to preserve tenderness and avoid overcooking. The pomegranate sauce can be kept separately and reheated on the stove.

How to Serve

A round black cast iron pan filled with ten pieces of dark brown glazed lamb chops, each chop showing a glossy, slightly caramelized texture with sprinkled green herbs on top. The meat pieces are arranged in a circular pattern, partially submerged in a rich, dark brown sauce that fills the base of the pan. To the left of the pan, two golden serving utensils rest, and fresh green sage leaves are scattered around the pan on a surface replaced with a white marbled texture. A white stack of plates sits in the upper right corner with a pink cloth casually placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lamb chops for this recipe?

Yes, but be sure to fully thaw them before cooking and pat them dry to ensure proper searing and even cooking.

How do I know when the lamb chops are done?

Use a meat thermometer to check the internal temperature. Depending on your preference, aim for 125°–130°F for rare or up to 160°–165°F for well done. Resting the meat after cooking helps retain juices.