Description
A recipe for pan-seared lamb chops glazed with a sweet and tart pomegranate reduction.
Ingredients
Scale
- 4 lamb loin chops
- 2 tablespoons olive oil
- 1/2 cup pomegranate juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- Salt to taste
- Black pepper to taste
- 1 teaspoon fresh rosemary, chopped
Instructions
- Season the lamb chops with salt and pepper.
- Heat the olive oil in a skillet over medium-high heat.
- Sear the lamb chops for 3-4 minutes per side for medium-rare, adjusting time for desired doneness. Remove chops from the skillet and set aside.
- Reduce the heat to medium. Add the pomegranate juice, balsamic vinegar, honey, and minced garlic to the skillet.
- Bring the mixture to a simmer and cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Stir in the chopped rosemary.
- Return the lamb chops to the skillet and spoon the glaze over them. Cook for 1 minute to heat through.
- Serve the lamb chops immediately with the sauce spooned over top.
Notes
- For a richer flavor, you can marinate the lamb chops in a mixture of pomegranate juice and herbs for at least 30 minutes before cooking.
- Garnish with fresh pomegranate seeds before serving for added texture and color.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 2 chops
- Calories: 450
- Sugar: 15
- Sodium: 300
- Fat: 25
- Saturated Fat: 9
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 38
- Cholesterol: 110
Keywords: lamb chops, pomegranate, balsamic glaze, pan-seared, fancy dinner