Pomegranate Lamb Recipe

Name: Pomegranate Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt and pepper, to taste; 8 lamb rib chops, totally trimmed; 1 tablespoon rosemary leaves; 4 tablespoons pomegranate molasses; 4 cloves garlic, thinly sliced; 2 bay leaves, broken; 1/3 cup virgin olive oil; Garnish: fresh pomegranate seeds, optional; 1/2 plus 1/2 tablespoon butter; 1 tablespoon olive oil; 4 shallots, peeled and chopped fine; 4 cloves of garlic, peeled and chopped fine; 1 cup pomegranate juice; 2 tablespoons red wine vinegar; 3 cups rich lamb or chicken stock

Servings: persons

Salt and pepper, to taste
8 lamb rib chops, totally trimmed
1 tablespoon rosemary leaves
4 tablespoons pomegranate molasses
4 cloves garlic, thinly sliced
2 bay leaves, broken
1/3 cup virgin olive oil
Garnish: fresh pomegranate seeds, optional
1/2 plus 1/2 tablespoon butter
1 tablespoon olive oil
4 shallots, peeled and chopped fine
4 cloves of garlic, peeled and chopped fine
1 cup pomegranate juice
2 tablespoons red wine vinegar
3 cups rich lamb or chicken stock

1
Rub the lamb chops with the salt, pepper and rosemary leaves evenly.
2
Combine all of the remaining ingredients in non-reactive dish.
3
Add the chops and turn over in the mixture a few times.
4
Cover and refrigerate up to four hours ahead of time.
5
Heat a medium sized saucepan on medium heat.
6
Add 1/2 tablespoon of butter and the olive oil.
7
When the butter melts add the shallots and garlic.
8
Allow to cook until lightly cooked, (about 3 minutes), stirring frequently so that the garlic doesn't burn.
9
Now add the pomegranate juice and vinegar.
10
Reduce by half.
11
Add the stock and reduce, skimming as necessary until the sauce will coat the back of a spoon, (about 15 minutes).
12
Remove from the heat and strain the sauce through a fine meshed strainer.
13
Reserve in a small saucepan while you cook the chops.
14
Heat a grill or grill pan to fairly high heat.
15
Remove the lamb from the marinade and reason them with a touch of salt and pepper.
16
Grill about four minutes on each side.
17
Reheat the pomegranate Au jus.
18
When is it just under a boil, whisk in the
19
remaining butter.
20
Divide the sauce between the four plates and center the chops on the sauce.
21
Serve.

1200

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Salt and pepper, to taste, 8 lamb rib chops, totally trimmed, 1 tablespoon rosemary leaves, 4 tablespoons pomegranate molasses, and more.

Yes, Pomegranate Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pomegranate Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions