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
Scale
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.