Fancy Pomegranate Lamb Chops

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 Time10

Cook Time30

Total Time40

Course: Main Course

Keyword: baked, dinner, easter, family-friendly, holidays, lamb, main dish, pomegranate, savory, sweet

Servings: servings

Calories: 116kcal

Author: Shanika

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)

US Customary - Metric

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!

Notes

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