Name: Fancy Pomegranate Lamb Chops Recipe
Prep time: 15 min
Cook time: 30 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; 1 tsp sea salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp dried parsley; 1/2 cup pomegranate juice (premium); 1 cup pomegranate juice (premium); 2 Tbsps unsalted butter; 1 Tbsp cornstarch; 3 Tbsps warm water (to mix with cornstarch)

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 pomegranate juice, premium

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon dried parsley

1 cup pomegranate juice, premium (for sauce)

2 tablespoons unsalted butter

1 tablespoon cornstarch + 3 tablespoons warm water (or flour, arrowroot, tapioca flour)

Instructions

Step 1: 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).

Step 3: Heat a medium 10-inch oven-safe cast iron skillet over medium-high heat. Add the olive oil to coat the bottom. When hot, add the lamb chops and sear on the first side for 2-4 minutes until a brown crust forms. Flip and sear the other side for 2-4 minutes.

Step 4: Reduce heat to medium. Add 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. Cook for 10-15 minutes until the lamb is nicely charred and cooked to your desired doneness. Internal temperature guide: 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: While the lamb cooks, prepare the sauce. In a saucepan over medium-high heat, melt the butter. Add 1 cup pomegranate juice and bring to a boil. Reduce heat and simmer 1-2 minutes.

Step 7: Stir in the cornstarch mixture (cornstarch plus warm water), stirring frequently until the sauce thickens, about 1 minute. Remove from heat.

Step 8: Spoon the thickened sauce over the lamb chops in the skillet. Return to the oven and bake for another 5 minutes to let the sauce set. Optionally, broil for 2-3 minutes for a caramelized finish—watch carefully to avoid burning.

Step 9: Remove lamb chops and transfer to a cutting board. Let rest for about 5 minutes before serving or slicing.

Step 10: Serve the lamb chops with your favorite sides such as mashed potatoes, baked potatoes, salad, or rice. Enjoy!

Tips & Variations

Use fresh pomegranate juice for the best flavor, or substitute with high-quality bottled juice if needed.

For a spicy kick, add a pinch of red pepper flakes to the seasoning or sauce.

Substitute the cornstarch with flour, arrowroot, or tapioca flour if preferred.

Letting the lamb rest after cooking ensures juicier, more tender meat.

Pair with a light salad or roasted vegetables to balance the rich flavors.

FAQs

Can I use other cuts of lamb for this recipe?

Yes, you can use lamb rib chops or other lamb chops with bone-in for the best flavor, but adjust cooking time as needed based on thickness and cut.

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

Using a meat thermometer is the most accurate way. Aim for 130°-135°F for medium-rare, which is tender and juicy. Resting the meat after cooking also helps redistribute juices for perfect results.