Pomegranate Glazed Lamb Chops with Herbs

These Pomegranate Lamb Chops are a delicious way to make a special dinner right at home. Juicy lamb chops are seared until browned, flavored with garlic and thyme, then finished in the oven with a rich pomegranate sauce. The sweet and tangy sauce pairs perfectly with the savory lamb, making this an impressive main dish for holidays, celebrations, or any dinner when you want something extra special.

Why You’ll Love Pomegranate Lamb Chops

• Rich and flavorful – These lamb chops are packed with savory flavor from garlic, thyme, and seasonings. The pomegranate sauce adds a sweet and tangy finish. Every bite has a delicious balance of flavors. It feels special without being complicated.
• Easy to prepare – The recipe uses simple cooking steps that are easy to follow. You sear the lamb, finish it in the oven, and make a quick sauce. Most of the cooking happens in one skillet. It is a great choice when you want an impressive dinner without too much work.
• Juicy and tender – Searing the lamb chops helps create a flavorful browned crust. Finishing them in the oven cooks them gently and evenly. Using a meat thermometer makes it easy to reach your preferred doneness. The result is tender, juicy lamb chops.
• Perfect for special occasions – These pomegranate lamb chops look elegant and taste impressive. They are a great choice for holidays, celebrations, or dinner guests. The glossy pomegranate sauce makes the dish especially appealing. You can serve it with many different side dishes.
• Sweet and savory combination – The pomegranate juice brings a fruity sweetness and tangy flavor to the lamb. Butter makes the sauce rich and smooth. Garlic and thyme add savory flavor that balances the sauce beautifully. This combination makes the dish stand out from ordinary lamb chops.
• Pairs with many sides – These lamb chops work well with potatoes, rice, salads, and vegetables. You can keep the meal simple or make it more elaborate. The flavorful sauce also complements mild side dishes. This makes the recipe easy to fit into many different dinner menus.

Ingredients For Pomegranate Lamb Chops

• Lamb rib chops – The main ingredient in this recipe. Rib chops cook quickly and become tender and juicy when seared and finished in the oven.
• Garlic cloves – Fresh garlic adds bold savory flavor to the lamb and complements the pomegranate sauce.
• Fresh thyme sprigs – Thyme gives the lamb a fragrant herb flavor while it cooks.
• Extra virgin olive oil – Used for searing the lamb chops and helping them develop a nicely browned crust.
• Pomegranate juice – Adds a sweet and tangy flavor to both the lamb and the sauce.
• Sea salt – Enhances the natural flavor of the lamb and the other seasonings.
• Black pepper – Adds a mild peppery flavor that balances the sweetness of the pomegranate juice.
• Garlic powder – Gives the lamb chops an extra layer of garlic flavor.
• Dried parsley – Adds a light herb flavor to the seasoning mixture.
• Unsalted butter – Makes the pomegranate sauce rich, smooth, and flavorful.
• Cornstarch – Helps thicken the pomegranate sauce so it coats the lamb chops.
• Warm water – Mixed with the cornstarch before it is added to the sauce.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

How To Make Pomegranate Lamb Chops

• Preheat the oven to 375°F and pat the lamb chops dry with paper towels.
• Season both sides of the lamb chops with salt, black pepper, garlic powder, and dried parsley.
• Heat olive oil in an oven-safe cast iron skillet over medium-high heat.
• Place the lamb chops in the hot skillet and sear them until browned on both sides.
• Lower the heat to medium, then add the garlic, thyme, and pomegranate juice around the lamb chops.
• Move the skillet to the oven and bake the lamb chops for 10 to 15 minutes, checking the internal temperature for your preferred doneness.
• While the lamb is cooking, melt the butter in a saucepan and add the pomegranate juice.
• Bring the mixture to a boil, then lower the heat and let it simmer briefly.
• Stir together the cornstarch and warm water, then add the mixture to the saucepan.
• Cook the sauce while stirring until it thickens.
• Spoon the pomegranate sauce over the lamb chops and return them to the oven for about 5 minutes.
• Let the lamb chops rest for about 5 minutes before serving.

Serving Suggestions

• Serve these pomegranate lamb chops with garlic mashed potatoes for a rich and comforting meal.
• Pair them with air fryer baked potatoes or creamy potato salad for an easy side dish.
• Add roasted Brussels sprouts and baked cheesy asparagus.
• Serve with fluffy basmati rice or tasty brown rice to soak up the flavorful pomegranate sauce.
• Pair the lamb chops with a fresh tomato mozzarella salad for a lighter option.
• Add sautéed green beans or crispy fries for a simple and satisfying side.
• Serve with baked mac and cheese for a hearty dinner.

Tips For Success

• Pat the lamb chops dry before seasoning – Use paper towels to remove excess moisture from both sides of the lamb chops. This helps them sear better in the skillet and develop a nicely browned exterior.
• Season the lamb generously – Make sure both sides are coated with sea salt, black pepper, garlic powder, and dried parsley. Seasoning the meat before it goes into the skillet gives every bite plenty of flavor.
• Heat the skillet before adding the lamb – The cast iron skillet should be hot before you add the olive oil and lamb chops. A properly heated skillet helps create the browned crust that makes these pomegranate lamb chops so delicious.
• Give the lamb time to sear – Cook the first side for about 2 to 4 minutes before turning the chops. Then sear the opposite side for another 2 to 4 minutes. Look for a browned crust before moving on to the next step.
• Use a meat thermometer – Checking the internal temperature is the easiest way to cook lamb chops to your preferred doneness. The recipe gives a range from 125°F to 130°F for rare, 130°F to 135°F for medium rare, 140°F to 145°F for medium, 155°F to 160°F for medium well, and 160°F to 165°F for well done.
• Remember that the temperature can continue to rise – The lamb may increase by about 5 to 10 degrees while it rests. Keep this in mind when checking the internal temperature near the end of cooking.
• Add the garlic, thyme, and pomegranate juice after searing – Lower the heat before adding these ingredients to the skillet. They flavor the lamb as it finishes cooking in the oven.
• Watch the sauce as it thickens – After the pomegranate juice and butter simmer, stir in the cornstarch and warm water mixture. Stir frequently for about a minute until the sauce begins to thicken.
• Keep a close eye on the lamb if you broil it – Broiling for 2 to 3 minutes is optional and can add extra color to the finished chops. Watch carefully because the lamb and sauce can burn quickly under the broiler.
• Let the lamb chops rest before serving – Transfer the finished chops to a cutting board and rest them for about 5 minutes. This short resting period finishes the cooking process before you serve or slice them.
• Serve the lamb with plenty of pomegranate sauce – Spoon the thickened sauce over the chops before the final few minutes in the oven. This gives the lamb its rich, sweet, and tangy finish.

Variations And Substitutions

• Try a different cut of lamb – Rib chops are used in this recipe because they are tender and flavorful. If rib chops are not available, loin chops or shoulder chops can also be used. Keep an eye on the cooking time and internal temperature so the lamb reaches your preferred level of doneness.
• Swap the thyme for rosemary – Fresh thyme adds a fragrant herb flavor to the lamb chops. If you prefer, you can use fresh rosemary sprigs instead. You can also use both thyme and rosemary together for an even more herb-forward flavor.
• Use a different cooking oil – Extra virgin olive oil is used for searing the lamb chops. Grapeseed oil or avocado oil can also be used in its place. Use enough oil to lightly coat the bottom of the skillet before adding the lamb.
• Change the sauce thickener – Cornstarch helps give the pomegranate sauce a thicker consistency that coats the lamb chops. If you do not want to use cornstarch, the original recipe also suggests flour, arrowroot, or tapioca flour. Add the thickener gradually and stir frequently as the sauce cooks.
• Adjust the lamb to your preferred doneness – One of the easiest ways to customize this recipe is by changing how long you cook the lamb. For rare lamb, aim for 125°F to 130°F. Medium rare is 130°F to 135°F, medium is 140°F to 145°F, medium well is 155°F to 160°F, and well done is 160°F to 165°F. A meat thermometer makes it easy to check.
• Broil the lamb for extra browning – After spooning the pomegranate sauce over the chops, you can finish them under the broiler for 2 to 3 minutes. This step is optional. Watch the lamb closely so the sauce and chops do not burn.
• Use your favorite pomegranate juice – The recipe calls for premium pomegranate juice with no added sugar for the sauce. The juice gives the lamb its distinctive sweet and tangy flavor. It is used both while the lamb cooks and again in the thickened finishing sauce.
• Customize the herbs and garlic – The garlic can be crushed or minced, depending on your preference. You can keep the thyme as written, replace it with rosemary, or combine the two herbs. These small changes make it easy to adjust the flavor while keeping the basic recipe the same.
• Serve the lamb in different ways – The recipe works with many sides, so you can easily change the meal depending on the occasion. Serve it with mashed potatoes, baked potatoes, potato salad, basmati rice, brown rice, salad, vegetables, fries, or mac and cheese. The pomegranate sauce makes the lamb versatile enough to pair with both simple and hearty sides.

Storage And Reheating

• Store leftover pomegranate lamb chops in a tightly sealed container in the refrigerator. They will stay fresh for about 3 to 4 days.
• To reheat the lamb chops, place them in a 350°F oven. Warm them slowly for about 10 to 15 minutes, depending on the thickness of the chops. For medium-rare lamb, reheat until the internal temperature reaches about 120°F to 130°F.
• Heating the lamb slowly helps warm it through without overcooking it. Check the internal temperature with a meat thermometer so the lamb reaches the level of doneness you prefer.

Frequently Asked Questions

What cut of lamb is best for pomegranate lamb chops?

Lamb rib chops are used in this recipe. They are cut from a rack of lamb ribs and are tender and flavorful, making them a great choice for pan-searing and finishing in the oven. If rib chops are not available, loin chops or shoulder chops can also be used. No matter which cut you choose, checking the internal temperature with a meat thermometer will help you cook the lamb to your preferred level of doneness.

How do I know when lamb chops are done?

The easiest way to tell when lamb chops are done is to check the internal temperature with a meat thermometer. For rare lamb, look for 125°F to 130°F. Medium rare is 130°F to 135°F, medium is 140°F to 145°F, medium well is 155°F to 160°F, and well done is 160°F to 165°F. Keep in mind that the temperature of the lamb can rise by about 5 to 10 degrees while it rests after cooking.

Can I use rosemary instead of thyme?

Yes. Fresh rosemary can be used instead of the fresh thyme in this recipe. You can also combine rosemary and thyme if you enjoy both flavors. The herbs cook with the garlic and pomegranate juice, giving the lamb extra flavor as it finishes in the oven. This is an easy substitution when you already have rosemary on hand or simply prefer its flavor.

Can I use another oil instead of olive oil?

Yes. The recipe uses extra virgin olive oil to sear the lamb chops, but grapeseed oil or avocado oil can also be used. Add enough oil to coat the bottom of the skillet before adding the lamb. Make sure the skillet is hot before you begin searing so the lamb chops can develop a nicely browned exterior.

What can I use instead of cornstarch for the sauce?

Cornstarch is mixed with warm water and used to thicken the pomegranate sauce. If you do not have cornstarch, flour, arrowroot, or tapioca flour can also be used as alternatives. The thickener helps give the sauce a consistency that coats the lamb chops. Stir the sauce frequently after adding the thickening mixture so it becomes smooth as it cooks.

What should I serve with pomegranate lamb chops?

These lamb chops pair well with many different side dishes. You can serve them with mashed potatoes, baked potatoes, potato salad, basmati rice, brown rice, mac and cheese, or fries. For vegetables, roasted asparagus, carrots, Brussels sprouts, or sautéed green beans are great options mentioned with the recipe. A fresh salad also works well if you want to keep the meal lighter.

Can I broil the lamb chops at the end?

Yes. After the pomegranate sauce is spooned over the lamb chops, you can broil them for 2 to 3 minutes if desired. This step is optional and can give the chops some additional browning. Keep a close eye on the skillet while the lamb is under the broiler because the sauce and meat can burn if they cook too long.

Why should I let the lamb chops rest after cooking?

The recipe calls for letting the lamb chops rest for about 5 minutes after they come out of the oven. During this time, the temperature of the meat may continue to rise. Resting also gives you a few minutes to finish preparing the rest of your meal before serving the lamb. Transfer the chops to a cutting board and leave them there before serving or slicing.

How long do leftover pomegranate lamb chops keep?

Leftover lamb chops can be stored in a tightly sealed container in the refrigerator for 3 to 4 days. Keeping them covered helps protect them while refrigerated. When you are ready to eat the leftovers, reheat them slowly in the oven rather than using very high heat. This makes it easier to warm the lamb without cooking it much more than you want.

How do I reheat pomegranate lamb chops?

Place the leftover lamb chops in a 350°F oven and warm them for about 10 to 15 minutes. The exact time will depend on the thickness of the chops. For medium-rare lamb, the recipe recommends reheating to an internal temperature of about 120°F to 130°F. Use a meat thermometer to monitor the temperature while reheating so you can stop when the lamb reaches your preferred doneness.

What gives these lamb chops their pomegranate flavor?

Pomegranate juice is used in two parts of the recipe. Some is added directly to the skillet with garlic and thyme while the lamb cooks. More pomegranate juice is combined with butter and thickened with cornstarch to make the finishing sauce. The sauce is spooned over the chops before they return to the oven, giving the finished dish its sweet and tangy pomegranate flavor.

Other Easy Pomegranate Recipes

• Pomegranate Sweet Potato Salad
• Fruit Salad with Pomegranate Seeds
• Salmon with Pomegranate Sauce
• Pomegranate Reduction Sauce

More Main Dish Recipes

• Creamy French Onion Pasta
• Slow Cooker Baby Back Ribs
• Grouper Fish with Spicy Coconut Sauce