Spiced Pomegranate Glazed Lamb Loin Chops with Pan Sauce
Pan-seared lamb chops seasoned with aromatic Middle Eastern spices and finished with a glossy pomegranate reduction studded with fresh seeds. The warm spice blend of cumin, coriander, and cinnamon creates a fragrant crust while the tangy-sweet pomegranate sauce balances the rich meat perfectly. Quick enough for weeknight dinners yet elegant for entertaining, these chops deliver restaurant-quality results in under 30 minutes. The vibrant sauce and jewel-like pomegranate seeds make this an impressive presentation.
Ingredients
- 1 pound lamb loin chops, approximately 6 chopsbeef tenderloin medallions1:1carnivorebeef
adjust cooking time for thickness
- ¾ teaspoon ground cumin
- ¾ teaspoon ground coriander
- ¾ teaspoon white pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- 1 tablespoon extra-virgin olive oil
- ½ cup pomegranate juicecherry juice1:1fruit-forward
slightly different flavor profile
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon apple cider vinegar
- 1 tablespoon sugar
- 1 tablespoon unsalted butter
- ½ cup pomegranate seeds
Instructions
- 1
Combine cumin, coriander, white pepper, cinnamon, nutmeg and sea salt in a small bowl
- 2
Blot lamb chops with paper towel to dry
- 3
Rub spice mixture onto both sides of each chop
- 4
Heat cast iron skillet over medium heat and add oil when hot
- 5
Place lamb chops in hot pan without moving and sear for 3-4 minutes
- 6
Turn chops and cook for same time on other side until nicely browned and internal temperature reaches just shy of 145 degrees
- 7
Remove chops and set on plate to rest
- 8
Pour off excess oil from same pan and add pomegranate juice, heating over low heat
- 9
Whisk together cornstarch and water in small bowl
- 10
Whisk cornstarch mixture into heated pomegranate juice along with apple cider vinegar and sugar
- 11
Continue whisking until sauce thickens slightly and sugar dissolves
- 12
Add unsalted butter right before serving
- 13
Plate lamb chops and top each with about 2 tablespoons pomegranate sauce and 2 tablespoons pomegranate seeds
- 14
Serve immediately
Tips
Let chops rest after cooking to allow juices to redistribute and temperature to finish rising to 145 degrees for perfect medium-rare doneness.
Use a cast iron skillet for the best searing capabilities and heat retention, creating an ideal crust on the lamb chops.
Add butter to the sauce at the very end to create a glossy finish and rich mouthfeel without breaking the emulsion.
Good to Know
Refrigerate cooked chops up to 3 days, sauce separately up to 5 days.
Season chops up to 4 hours ahead, make sauce base without butter up to 1 day ahead.
Serve immediately while hot for best texture and temperature contrast.
Common Mistakes
Don't move chops while searing to avoid breaking the crust formation.
Don't add butter too early to sauce to prevent breaking and maintain glossy finish.
Don't overcook past 145 degrees to keep lamb tender and juicy.
Substitutions
adjust cooking time for thickness
slightly different flavor profile
FAQ
Can I use bone-in lamb chops instead of loin chops?
Yes, bone-in chops work well but may need 1-2 additional minutes per side depending on thickness. Use a meat thermometer for accuracy.
What if I don't have pomegranate juice?
Cherry juice or cranberry juice make good substitutes, though the flavor will be different. Reduce sugar slightly if using sweetened juice.
How long will the pomegranate sauce keep?
The sauce keeps in the refrigerator for up to 5 days. Reheat gently and whisk in fresh butter before serving for best results.