Description
Juicy lamb chops seared to perfection and finished with a glossy pomegranate and red grape juice glaze that balances sweet, tangy, and savory flavors for an elegant yet approachable main dish.
Ingredients
Scale
- 8 rib lamb chops (about 1 inch thick)
- 1 cup pomegranate juice
- 1 cup red grape juice
- 2 tablespoons honey
- 4 cloves garlic, finely minced
- 2 teaspoons fresh rosemary, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/3 cup pomegranate seeds
Instructions
- Pat the lamb chops dry with paper towels and season both sides evenly with salt and black pepper.
- Heat the olive oil in a heavy skillet over medium-high heat.
- Sear the lamb chops for 3 to 4 minutes per side until deeply browned and cooked to your preferred doneness.
- Transfer the lamb chops to a plate and loosely cover to keep warm.
- In a small saucepan, combine the pomegranate juice, red grape juice, honey, garlic, and chopped rosemary.
- Simmer the mixture over medium heat for 10 to 12 minutes, stirring occasionally, until reduced and glossy.
- Return the lamb chops to the skillet and pour the glaze over them.
- Spoon the glaze over the lamb repeatedly to coat evenly and warm through for about 2 minutes.
- Remove from heat, garnish with pomegranate seeds, and serve immediately.
Notes
- Bring the lamb to room temperature before cooking for even searing.
- Allow the glaze to reduce slowly to develop deep flavor.
- Spoon the glaze instead of pouring it to ensure even coverage.
- Let the lamb rest briefly before serving to retain juices.
Nutrition
- Serving Size: 2 lamb chops
- Calories: 480
- Sugar: 14 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: lamb chops, pomegranate glaze, grape juice reduction, elegant dinner, skillet lamb