Fancy Pomegranate Lamb Chops

Say hello to our Fancy Pomegranate Lamb Chops! These mouthwatering chops are infused with garlic cloves, thyme sprigs, and a delightful pomegranate juice sauce. Finished with a luxurious buttery touch, they're the ultimate main dish that's sure to be a crowd-pleaser for any occasion.

You know how lamb is usually reserved for fancy nights out? Well, let me tell you a secret: it's totally doable at home, even on a weeknight! These Fancy Pomegranate Lamb Chops are a favorite in our house. They're fancy enough for celebrations (Easter dinner, anyone?) but easy-peasy to make. Seriously, the pomegranate glaze? It's a game-changer--- It's a harmonious blend of sweet + tart with the added richness of butter.

These lamb chops are incredibly juicy, and they're a hit with both family and friends. I love serving them alongside all my favorite sides—mashed potatoes, crispy Brussels sprouts, asparagus, green beans, fries, you name it!

When it comes to our family's special occasions, we have our go-to favorites, and this dish is definitely one of them. Alongside my beloved whole jerk chicken and pan-seared steak, it's a staple on our dinner table. Surprisingly, it's easier to make than you might think—just 40 minutes! The secret lies in the magical combination of thyme + garlic, taking the flavors to another level y'all!

Why You Will Love Fancy Pomegranate Lamb Chops

• Quick & easy---Ready in no time!
• SO juicy & flavorful.
• A burst of deliciousness in every bite.
• Minimal ingredients, so simple yet SO satisfying.
• Completely customizable ---tailor it to your taste buds.
• A crowd-pleaser that is a loved family favorite!

How To Make Fancy Pomegranate Lamb Chops

Getting the lamb chops ready is as important as cooking them! Cut the rack of lamb into chop-sized pieces, pat them dry, and season generously. In a deep oven-safe cast iron skillet, sear the chops until they get a nice brown crust. Then, lower the heat, add garlic cloves, pomegranate juice, and thyme sprigs around and on top of the chops in the pan, and transfer to the oven. NOTE: Just keep an eye on the internal temperature for your desired doneness.

Ingredients

LAMB CHOPS:

• Organic lamb rib chops. Cut from a rack of French lamb ribs.
• Garlic cloves. Fresh garlic is best here make sure it's crushed or minced.
• Fresh thyme sprigs. You can also use rosemary sprigs or both.
• Extra virgin olive oil. You can also use grapeseed oil or avocado oil.
• Pomegranate juice. Creates a luscious and tangy glaze for the lamb chops, adding sweetness and complexity.
• Seasonings. Sea salt, black pepper, garlic powder + dried parsley.

SAUCE:

• Pomegranate juice. Premium with no added sugar.
• Unsalted butter. Keeps everything juicy + moist while adding richness to the sauce itself.
• Cornstarch + warm water. You can also use flour, arrowroot, or tapioa flour. This helps to thicken the sauce.

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS DISH!

Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Fancy Pomegranate Lamb Chops. Everything from my fave cast iron pans, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!

Which Cut Of Lamb Is Best?

For the juiciest, most flavorful lamb chops, you'll want to go with the rib chop. It's cut from the rack of lamb ribs and offers tender, flavorful meat that's perfect for grilling or pan-searing. But if you can't find rib chops, loin chops or shoulder chops will work just as well.

Best Sides To Enjoy With Fancy Pomegranate Lamb Chops

This dish truly shines when paired with some delectable sides to round out the meal. Here are my family's favorites:

• Roasted vegetables like asparagus, carrots or brussel sprouts
• Creamy mashed potato or sweet potato mash
• A refreshing salad
• Brown rice or Basmati rice
• Sautéed Lemon Garlic Herb Green Beans
• Fries, in all their beautiful forms--- my favorites are Jumbo Garlic Herb Fries

How Do You Know When Your Lamb Chops Are Cooked?

While some prefer to rely on the "feel" of the lamb over time, I personally choose not to take any chances. I prefer using a meat thermometer to ensure my lamb is cooked exactly the way I like it! The internal temp guide is:

• Rare (Soft pink inside): 125˚-130˚F
• Medium Rare (soft, dark pink inside): 130°–135°
• Medium (soft, some pink inside): 140°–145°
• Medium Well (firm a little pink inside): 150°–160°
• Well Done (very firm, no pink inside): 160°–165.

Keep in mind that the meat's temperature will increase by 5-10 degrees during the resting period! You can learn more about lamb safety + tips HERE!

Fancy Pomegranate Lamb Chops Q + A's

More Delicious Recipes For Meat-Lovers

Now that you've fallen in love with this Fancy Pomegranate Lamb Chops, give these other meaty wonders a try next:

• Braised Steak Ragu with Pappardelle
• Spicy One-Pot Jerk Chicken and Dumplings
• One Skillet Creamy Cajun Chicken Orzo
• Braised Apple BBQ Ribs + Potatoes
• BBQ Jerk Salmon Burgers
• The Best Garlic Parmesan Chicken Wings
• Southern-Style Bacon Grilled Cheese Sandwich
• Easy KFC Mac + Cheese Bowl
• Spicy Southern Shrimp + Grits 

MADE OUR RECIPE(S)?

If you tried this Fancy Pomegranate Lamb Chops recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram  and hashtag it #orchidsandsweettea! I love hearing from you!

Fancy Pomegranate Lamb Chops

March 24, 2024 •

By Shanika

5 from 1 vote

Say hello to our Fancy Pomegranate Lamb Chops! These mouthwatering chops are infused with garlic cloves, thyme sprigs, and a delightful pomegranate juice sauce. Finished with a luxurious buttery touch, they're the ultimate main dish that's sure to be a crowd-pleaser for any occasion.

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Serves: 4 servings

Units:

US Customary|Metric

Pin It Print It

Ingredients

LAMB CHOPS:

• 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 pomegranate juice, premium
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley

SAUCE:

• 1 cup pomegranate juice, premium
• 2 Tbsps unsalted butter
• 1 tablespoon cornstarch + 3 Tbsps warm water (You can also use flour, arrowroot, or tapioa flour)

Instructions

PREP THE LAMB CHOPS:

• After the rack of lamb has been cut into chop-sized pieces, start by patting dry the lamb chops on both sides with paper towels. Generously season the sides with salt, black pepper, garlic powder, and dried parsley.

TO SEAR THE LAMB CHOPS:

• Preheat the oven to 375 degrees Fahrenheit.
• Heat a medium 10-inch deep cast iron skillet (oven safe) over medium-high heat until hot and add the olive oil to coat the bottom. Once hot, add the lamb chops to the skillet and sear the lamb on the first side for 2-4 minutes or until a brown crust has formed and using tongs, turn them onto their opposite sides-------searing for another 2-4 minutes.
• Now, reduce the heat to medium and add the garlic cloves, pomegranate juice, and thyme sprigs on the sides and top of the lamb chops in the pan. Transfer the oven-safe skillet to the oven and cook for 10-15 minutes, or until the lamb chops are nicely charred and cooked through. NOTE: Be sure to check the internal temperature of your lamb chops for desired doneness.
• Internal temperature notes: Rare: 125˚-130˚F, Medium Rare: 130˚-135˚F; Medium: 140°–145°F, Medium Well: 155°–160°F; Well Done: 160°–165°F.

TO MAKE THE SAUCE:

• In a saucepan over medium-high heat, add the butter. Once melted, add the pomegranate juice and bring everything to a boil. Reduce the heat and allow the sauce to simmer for 1-2 minutes before adding in the cornstarch mixture, stirring frequently. After a minute or so, the sauce should begin to thicken. Remove from heat.
• Spoon the sauce atop the lamb chops and bake for another 5 minutes or so, until the sauce is "baked atop the lamb". NOTE: You can broil the chops at this point for 2-3 minutes, if desired. Be sure to keep an eye on them so that they don't burn.
• Once done, transfer the lamb chops onto a cutting board to "rest" for about 5 minutes before serving or slicing, if desired.
• Serve with your favorite side: mashed potatoes, baked potatoes, potato salad, salad, basmati rice, brown rice, mac + cheese, etc.
• Bon Appetit!

Tips & Tricks

STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for 3-4 days for the best freshness. To reheat, bake at around 350 degrees Fahrenheit. Put the lamb chops in the preheated oven. The goal is to warm them slowly to an internal temperature of about 120-130°F (49-54°C) for medium rare. This usually takes about 10-15 minutes, depending on the thickness of the chops.

Nutrition

Calories: 116kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 583mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 0.03g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Love this Post? SHARE!