Dinner

Fancy Pomegranate Lamb Chops Recipe

ByHarper Ellington January 5, 2026January 5, 2026

Introduction

Fancy Pomegranate Lamb Chops combine tender, juicy lamb with a vibrant, tangy sauce that elevates this classic cut. This recipe is perfect for a special dinner, offering a beautiful balance of savory and fruity flavors.

The image shows a white oval plate filled with eight grilled lamb chops, each chop having a long bone and dark brown, crispy meat glazed with a shiny sauce. The lamb chops have a slightly charred texture and are sprinkled with finely chopped green herbs. A small bunch of fresh sage leaves is placed at the bottom left corner of the plate. The plate rests on a white marbled surface, with a bright pink cloth partially visible on the bottom right side. 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
1/2 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 tablespoons unsalted butter
1 tablespoon cornstarch + 3 tablespoons warm water (can substitute with flour, arrowroot, or tapioca flour)

Instructions

Step 1: After cutting the rack of lamb into chop-sized pieces, pat the lamb chops dry on both sides with paper towels. Generously season with sea salt, black pepper, garlic powder, and dried parsley.
Step 2: Preheat your oven to 375°F (190°C). Heat a medium, 10-inch oven-safe cast iron skillet over medium-high heat until hot. Add the olive oil to coat the bottom.
Step 3: Place the lamb chops in the skillet and sear the first side for 2-4 minutes until a brown crust forms. Using tongs, flip them to sear the opposite side for another 2-4 minutes.
Step 4: Reduce the heat to medium. Add crushed garlic cloves, 1/2 cup pomegranate juice, and thyme sprigs around and on top of the lamb chops in the skillet.
Step 5: Transfer the skillet to the preheated oven and cook for 10-15 minutes, or until the lamb chops reach your preferred doneness. Use a meat thermometer for accuracy: Rare (125°–130°F), Medium Rare (130°–135°F), Medium (140°–145°F), Medium Well (155°–160°F), Well Done (160°–165°F).
Step 6: Meanwhile, in a saucepan over medium-high heat, melt the butter. Add 1 cup pomegranate juice and bring to a boil. Reduce heat and simmer for 1-2 minutes.
Step 7: Stir in the cornstarch mixture (1 tablespoon cornstarch mixed with 3 tablespoons warm water) and continue stirring frequently until the sauce thickens, about 1 minute. Remove from heat.
Step 8: Spoon the thickened pomegranate sauce over the cooked lamb chops. Bake the chops with the sauce for an additional 5 minutes. Optionally, broil for 2-3 minutes to caramelize the top, watching carefully to avoid burning.
Step 9: Remove the lamb chops from the oven and transfer to a cutting board. Let them rest for about 5 minutes before serving or slicing.
Step 10: Serve your lamb chops with your favorite sides such as mashed potatoes, baked potatoes, salad, rice, or mac and cheese. Enjoy!

Tips & Variations

Use a meat thermometer to ensure perfect doneness without overcooking.
Substitute cornstarch with arrowroot or tapioca flour for a gluten-free sauce thickener.
Add a splash of red wine to the sauce for extra depth of flavor.
Pair with fresh herbs like rosemary or mint for a fragrant touch.

Storage

Store leftover lamb chops covered in the refrigerator for up to 3 days. Reheat gently in a low oven or covered skillet to retain moisture. Avoid microwaving directly to prevent drying out the meat. The pomegranate sauce can be stored separately and reheated before serving.

How to Serve

A white rectangular plate holds eight grilled lamb chops with a rich, dark brown, caramelized crust, each showing textured grill marks and garnished lightly with finely chopped green herbs sprinkled on top. The lamb chops are arranged in a slightly overlapping manner across the plate. On the left side of the plate, there is a small bunch of fresh sage leaves, bright green and textured. The plate sits on a wooden textured surface, with a folded pink cloth placed nearby to the right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of lamb for this recipe?

Yes, you can use lamb loin chops or shoulder chops, but cooking times may vary. Adjust according to thickness and desired doneness.

How do I know when the lamb chops are cooked properly?

Using a meat thermometer is the best way to ensure your lamb is cooked to your preference. Refer to the internal temperature guidelines: Rare (125°–130°F), Medium Rare (130°–135°F), Medium (140°–145°F), and so on.