Pomegranate Lamb Chops

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These Pomegranate Lamb Chops are juicy, flavorful, and coated with a rich sweet-and-tangy pomegranate sauce. The lamb chops are seared in a cast iron skillet with garlic and thyme, then finished in the oven until tender. This impressive lamb recipe is perfect for a special dinner but simple enough to make at home.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American-Inspired

Keyword: cast iron lamb chops, lamb rib chops, oven baked lamb chops, pomegranate lamb chops, pomegranate sauce

Cooking Method: Oven, Stovetop

Diet: Gluten-Free

Servings:

Calories: 564kcal

Author: MelanieCooks.com

Ingredients

2 lbs rib chops cut from a rack of French lamb ribs
6 garlic cloves crushed or minced
2 fresh thyme sprigs
2 tbsp extra virgin olive oil
1/2 cup pomegranate juice
1 tsp sea salt
1 tsp black pepper
1 tsp garlic powder
1 tsp dried parsley
1 cup pomegranate juice
2 tbsp unsalted butter
1 tbsp cornstarch
3 tbsp water warm

Instructions

Preheat the oven to 375°F. 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 the olive oil in a 10-inch oven-safe cast iron skillet over medium-high heat.
Add the lamb chops and sear for 2 to 4 minutes on the first side, or until browned.
Flip the lamb chops with tongs and sear for another 2 to 4 minutes on the other side.
Reduce the heat to medium. Add the garlic, thyme sprigs, and 1/2 cup pomegranate juice around and over the lamb chops.
Transfer the skillet to the oven and bake for 10 to 15 minutes, checking the internal temperature for your desired doneness.
While the lamb cooks, melt the butter in a saucepan over medium-high heat. Add 1 cup pomegranate juice and bring it to a boil.
Reduce the heat and simmer for 1 to 2 minutes. Mix the cornstarch with the warm water, then stir it into the pomegranate mixture.
Cook the sauce for about 1 minute, stirring frequently, until thickened. Remove it from the heat.
Spoon the sauce over the lamb chops and return them to the oven for about 5 minutes. If desired, broil for 2 to 3 minutes, watching carefully to prevent burning.
Transfer the lamb chops to a cutting board and let them rest for about 5 minutes before serving.

Notes

Use a meat thermometer to check for your preferred doneness.
Let the lamb rest for 5 minutes before serving.

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