These lamb chops with pomegranate and rosemary bring together a golden pan-seared crust, fragrant garlic, and a glossy pomegranate sauce with just enough sweetness to balance the rich lamb. Finished with fresh pomegranate seeds, they make a beautiful Christmas dinner, New Year’s Eve main course, or cozy dinner for two. Serve them with brown butter mashed potatoes and creamy Boursin green beans for a special meal that feels manageable at home.
The sauce comes together in the same skillet, picking up all those flavorful browned bits left behind by the chops. A little balsamic vinegar adds depth, while cold butter gives the finished sauce a smooth, glossy texture.
More Incredible Holiday Main Courses To Try
Why You’ll Love These Pomegranate Rosemary Lamb Chops
- A beautiful holiday main course. Ruby-red pomegranate seeds and fresh rosemary make a simple platter feel festive.
- Sweet, tart, and savory flavor. Pomegranate juice balances the richness of the lamb.
- No overnight marinade. A short rosemary seasoning step gives you time to prepare the sauce ingredients.
- One skillet for the lamb and sauce. The browned bits become the foundation of the pan sauce.
- Easy to scale for two. Halve the ingredients and use a smaller skillet for a date-night dinner.
The Best Lamb Chops to Use
Choose bone-in lamb rib chops about 1 inch thick. Their small size makes them easy to arrange on a serving platter, and the exposed bones give the finished dish a pretty presentation.
Lamb loin chops also work, but they are often thicker and may take longer to cook. Use a thermometer to check the center of the meat, keeping the probe away from the bone.
This quick cooking method works best with rib or loin chops. Shoulder chops have more connective tissue and need a different approach for tender results.
Ingredients
Lamb Chops
- 8 bone-in lamb rib chops, about 1 inch thick, approximately 2 pounds total
- 2 tablespoons olive oil, divided
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon kosher salt, or ½ teaspoon fine sea salt, plus more to taste
- ½ teaspoon freshly ground black pepper
Pomegranate Rosemary Sauce
- 1 small shallot, finely minced, about 3 tablespoons
- 3 garlic cloves, minced
- 1 cup unsweetened 100% pomegranate juice
- ½ cup low-sodium beef broth
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey, plus more to taste
- 1 small fresh rosemary sprig
- 2 tablespoons cold unsalted butter, cut into pieces
- Salt and black pepper, to taste
For Serving
- ⅓ cup fresh pomegranate seeds
- Small fresh rosemary sprigs, optional
Ingredient Notes
Pomegranate juice: Choose unsweetened 100% juice rather than a sweetened juice cocktail. It gives the sauce a concentrated fruit flavor as it reduces.
Fresh rosemary: Finely chop the rosemary for seasoning the lamb. Use a whole small sprig to flavor the sauce, then remove it before serving.
Balsamic vinegar: A small amount brings depth and acidity without making the sauce taste strongly of vinegar.
Cold butter: Whisked in at the end, butter softens the tartness and gives the sauce a glossy finish.
How to Make Lamb Chops with Pomegranate and Rosemary
1. Season the Lamb
Pat the lamb chops thoroughly dry with paper towels. Rub with 1 tablespoon olive oil, the chopped rosemary, salt, and pepper.
Refrigerate for 20 minutes while you mince the shallot and garlic and measure the sauce ingredients.
2. Sear the Lamb Chops
Heat the remaining tablespoon of olive oil in a large heavy skillet over medium-high heat.
When the oil shimmers, add the chops in a single layer, working in two batches if necessary. Sear for about 3–4 minutes on the first side, then turn and cook for another 3–4 minutes.
Reduce the heat if the rosemary begins to scorch. If needed, continue cooking over medium-low heat, turning occasionally, until the thickest part of each chop reaches 145°F.
Transfer the cooked chops to a platter and tent loosely with foil. Rest for at least 3 minutes. Cooking time will vary with thickness and your skillet; use the thermometer as your guide. USDA recommends cooking lamb chops to 145°F before removing them from the heat, followed by a minimum 3-minute rest. ask.fsis.usda.gov
3. Cook the Shallot and Garlic
Pour off excess rendered fat, leaving about 1 tablespoon in the skillet. Reduce the heat to medium.
Add the shallot and cook for about 2 minutes, stirring, until softened. Add the garlic and cook for 30 seconds, just until fragrant.
Keep the browned bits in the pan, but remove any blackened pieces before making the sauce.
4. Reduce the Pomegranate Sauce
Pour in the pomegranate juice and beef broth, scraping the bottom of the skillet with a wooden spoon.
Stir in the balsamic vinegar, honey, and rosemary sprig. Bring to a simmer and cook uncovered for about 10–15 minutes, until reduced to roughly ½ cup and lightly syrupy.
Stir more frequently toward the end so the sugars do not catch on the bottom.
5. Finish with Butter
Remove the rosemary sprig and take the skillet off the heat.
Whisk in the cold butter a few pieces at a time until the sauce is smooth and glossy. Taste and adjust the salt and pepper.
If the sauce is too tart, add honey ½ teaspoon at a time. If it has reduced too much, loosen it with a splash of broth.
6. Garnish and Serve
Arrange the rested lamb chops on a warm platter and spoon the pomegranate rosemary sauce over them.
Scatter with fresh pomegranate seeds and garnish with a few small rosemary sprigs, if desired. Serve immediately with extra sauce on the side.
Tips for the Best Lamb Chops
Dry the surface well. Excess moisture makes it harder to develop a browned crust.
Give each chop room. A crowded pan cools down quickly. Sear in batches so the meat browns evenly.
Add garlic to the sauce. Minced garlic can burn during a hot sear, so it goes into the skillet after the lamb.
Watch the sauce’s consistency. It should coat a spoon while remaining pourable. A heavily reduced glaze can become sticky as it cools.
Finish with butter off the heat. Whisking cold butter into the warm reduction helps create a smooth sauce. Avoid boiling it afterward.
What to Serve with Pomegranate Lamb Chops
For a cozy holiday dinner, pair these rosemary lamb chops with brown butter mashed potatoes. The potatoes are especially good with a spoonful of the pomegranate pan sauce.
Add creamy Boursin green beans for a garlic-and-herb vegetable side. Roasted carrots, couscous, or a simple green salad with lemon dressing also fit nicely alongside the lamb.
For a smaller Christmas or New Year’s Eve dinner, serve the chops on individual plates with potatoes underneath and pomegranate seeds scattered over the top.
Lamb Chops with Pomegranate and Rosemary
These pan-seared lamb chops with pomegranate and rosemary are finished with a glossy garlic-balsamic pan sauce and fresh pomegranate seeds. An elegant main course for Christmas, New Year’s Eve, or a special dinner at home.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: GRILL | STOVETOP | BAKE
- Cuisine: Holiday Recipes, Lamb
Ingredients
For the lamb chops
- 8 bone-in lamb rib chops, about 1 inch thick, approximately 2 pounds total
- 2 tablespoons olive oil, divided
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon Diamond Crystal kosher salt, or ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
For the pomegranate rosemary sauce
- 1 small shallot, finely minced, about 3 tablespoons
- 3 garlic cloves, minced
- 1 cup unsweetened 100% pomegranate juice
- ½ cup low-sodium beef broth
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey, plus more to taste
- 1 small fresh rosemary sprig
- 2 tablespoons cold unsalted butter, cut into pieces
- Salt and black pepper, to taste
For serving
- ⅓ cup fresh pomegranate seeds
- Small fresh rosemary sprigs, optional
Instructions
- Season the lamb: Pat the lamb chops thoroughly dry with paper towels. Rub with 1 tablespoon olive oil, the chopped rosemary, salt, and pepper. Refrigerate for 20 minutes while preparing the remaining ingredients.
- Sear the chops: Heat the remaining tablespoon of olive oil in a large heavy skillet over medium-high heat. Add the chops in a single layer, working in batches as needed. Sear for about 3–4 minutes per side. Reduce the heat if the rosemary begins to scorch. Continue cooking over medium-low heat as needed until the thickest part of each chop reaches 145°F, measuring away from the bone.
- Rest the lamb: Transfer the chops to a platter and tent loosely with foil. Allow them to rest for at least 3 minutes while preparing the sauce.
- Cook the aromatics: Pour off excess fat, leaving about 1 tablespoon in the skillet. Remove any blackened bits while keeping the browned drippings. Reduce the heat to medium. Add the shallot and cook for 2 minutes, stirring, until softened. Add the garlic and cook for 30 seconds.
- Make the sauce: Pour in the pomegranate juice and beef broth, scraping up the browned bits. Stir in the balsamic vinegar, honey, and rosemary sprig. Bring to a simmer and cook uncovered for 10–15 minutes, until reduced to approximately ½ cup and lightly syrupy. Stir frequently toward the end.
- Finish with butter: Remove the rosemary sprig and take the skillet off the heat. Whisk in the cold butter a few pieces at a time until smooth and glossy. Season with salt and pepper to taste. Add a little more honey if desired, or a splash of broth if the sauce is too thick.
- Serve: Spoon the sauce over the lamb chops. Sprinkle with fresh pomegranate seeds and garnish with small rosemary sprigs, if desired. Serve immediately.
Notes
- Lamb chop thickness: Cooking times are approximate. Use a meat thermometer to check for 145°F before removing the chops from the heat, then rest for at least 3 minutes.
- Loin chops: Bone-in lamb loin chops also work. Thicker chops will require additional cooking time.
- Pomegranate juice: Use unsweetened 100% juice. Pomegranate molasses is concentrated and cannot replace the juice cup for cup.
- Dried rosemary: Substitute 1 teaspoon dried rosemary for the chopped fresh rosemary on the lamb. Omit the whole sprig from the sauce.
- Sauce consistency: Reduce until the sauce lightly coats a spoon. It will thicken slightly as it cools. Avoid boiling after adding the butter.
- Make ahead: Season the lamb, cover, and refrigerate for up to 8 hours before cooking.
- Serving suggestion: Serve with mashed potatoes and green beans.
- Timing: Allow additional cooking time if your skillet requires more than two batches.
Make-Ahead Tips
Chop the rosemary, shallot, and garlic and measure the sauce ingredients ahead of time. Keep the prepared ingredients refrigerated.
You can also season the lamb and refrigerate it, covered, for up to 8 hours. Cook the chops shortly before serving for the best texture.
If making the sauce ahead, prepare the reduction in a separate saucepan without the pan drippings. Refrigerate it, then warm gently and whisk in the cold butter just before serving.
Frequently Asked Questions
Can I use pomegranate molasses instead of pomegranate juice?
Pomegranate molasses is much more concentrated, so it is not a cup-for-cup substitute. This recipe is written for juice.
To adapt it, start with 2 tablespoons pomegranate molasses and ¾ cup additional broth in place of the juice. Omit the honey and balsamic initially, then adjust to taste after simmering. Brands vary in sweetness and acidity.
Can I make this recipe without honey?
Yes. Leave out the honey and taste the reduced sauce before serving. The result will be more tart, especially if your pomegranate juice is particularly sharp.
Can I use lamb loin chops?
Yes. Choose chops of similar thickness so they cook evenly. Thicker loin chops may need additional time over lower heat after searing.
Can I use dried rosemary?
Substitute 1 teaspoon dried rosemary for the tablespoon of chopped fresh rosemary on the lamb. Omit the whole rosemary sprig from the sauce.
Why is my pomegranate sauce too thin?
It needs more reduction. Continue simmering before adding the butter until it lightly coats a spoon. A wide skillet will reduce the sauce faster than a narrow saucepan.
Do the pomegranate seeds go into the sauce?
Add them at serving time. They bring a fresh, juicy contrast to the warm sauce and keep their bright color.
With their savory rosemary crust and glossy pomegranate sauce, these lamb chops bring plenty of color and flavor to the table. Add brown butter mashed potatoes and Boursin green beans for a holiday dinner that feels thoughtful without an all-day cooking project.
