Herbed Lamb Chops with Pomegranate Reduction

Herbed Lamb Chops with Pomegranate Reduction Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
These delicious lamb chops topped with sweet pomegranate sauce offer great flavor with minimal effort. Serve with a side of couscous.


4 servings (serving size: 2 lamb chops and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 264
Caloriesfromfat 57 %
Fat 16.6 g
Satfat 8 g
Monofat 6.5 g
Polyfat 0.6 g
Protein 18.6 g
Carbohydrate 9.2 g
Fiber 0.2 g
Cholesterol 65 mg
Iron 1.6 mg
Sodium 307 mg
Calcium 27 mg


Cooking spray
8 (3-ounce) lamb rib chops, trimmed
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon chopped fresh thyme
3/4 cup pomegranate juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
2 tablespoons minced shallots
1 teaspoon bottled minced garlic
1 teaspoon cornstarch
1 teaspoon water
1 tablespoon chopped fresh chives
1/8 teaspoon salt
1/8 teaspoon black pepper


Preheat broiler.

Coat a foil-lined baking sheet with cooking spray. Place lamb on prepared pan. Sprinkle lamb evenly with 1/2 teaspoon pepper, 1/4 teaspoon salt, and thyme. Broil 5 minutes on each side.

Combine juice, mustard, and honey in a small bowl. Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add shallots and garlic to pan; sauté 1 minute. Stir in juice mixture; bring to a boil. Reduce heat and cook until reduced to 1/2 cup (about 5 minutes). Combine cornstarch and water in a small bowl; stir until smooth. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in chives, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Serve with lamb.

Michele Powers,

Cooking Light

April 2007
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