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Pan-seared Lamb Chops with Pomegranate Sauce

Yield Makes 4 servings


  • 1/2 cup pomegranate juice
  • 1/4 cup reduced-sodium chicken broth
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons honey
  • 1 tablespoon vegetable oil
  • 8 (1 1/4-inch-thick) lamb loin chops (about 2 1/2 pounds)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon cold unsalted butter, cut into pieces
  • Garnish: pomegranate seeds

How to Make It

  1. Bring first 4 ingredients to a boil in a small saucepan; reduce heat and simmer 10 minutes or until slightly syrupy. Remove from heat, and set aside.

  2. Heat oil in a heavy 12-inch skillet over medium-high heat. Season lamb chops generously with salt and pepper. Cook 3 to 4 minutes per side (for medium-rare) or until desired degree of doneness. Transfer to a plate, and tent with foil; let rest 5 minutes.

  3. Return pomegranate sauce to stovetop over low heat. Whisk in butter, a bit at a time. Divide lamb chops among serving plates; drizzle with sauce. Garnish, if desired.