Spiced Pomegranate Lamb Chops
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Lamb loin chops rubbed with cumin, cinnamon, coriander, and white pepper seared till a deep crust forms. Pomegranate juice reduced with cornstarch and apple cider vinegar creates a vibrant, tangy gravy. Butter added for shine and richness. Quick pan sauce, balance of earthy spices and bright arils. Visual cues trump timer here. Rest chops to finish cooking gently. Substitute lamb with pork loin chops if needed. Watch crust color, no moving till golden brown. Cornstarch slurry adjusts thickness fast, less sugar if pomegranate is sweeter. Tangy, warm, juicy, bold but balanced.
Prep:
18 min
Cook:
22 min
Total:
40 min
Servings:
6 servings
#Mediterranean
#lamb
#pan sauce
#spices
#pomegranate
#searing
#easy dinner
Lamb chops always challenge me—getting that crust right without drying the meat. Tried flipping too early, lost crust, ended up steaming instead of searing. Tossing traditional mint for spices like cumin and coriander gives a warmer, earthier tone that sticks better with the pomegranate’s brightness. Pomegranate juice? Tart but not acidic if you simmer it properly without burning. Added apple cider vinegar cuts the syrupy edge, and finishing with butter makes a sauce that clings to the meat without feeling greasy. Resting meat is mandatory—noticed many skip this and chops end up dry and tough. One more tip: don’t rush the pan heat or you’ll crowd the meat and get stew, not chops. Worth the little patience.
Ingredients
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon white pepper
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1 1/4 teaspoons sea salt
- 6 lamb loin chops
- 2 tablespoons olive oil
- 3/4 cup pomegranate juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 teaspoons granulated sugar
- 2 tablespoons unsalted butter
- 3 tablespoons pomegranate arils
About the ingredients
Spices here can shift based on your pantry. Swap white pepper for black or pink for a floral twist. Cinnamon’s warmth is crucial; same with nutmeg’s subtle nuttiness. Sea salt makes crust better than table salt but adjust if you use kosher salt—it’s coarser. Olive oil is best for searing; avoid heavy butter early—it burns. Pomegranate arils fresh or frozen, just thawed, give fresh bursts. Juice store-bought is fine but pick natural with no added sugar. Apple cider vinegar is mellow but white vinegar or lemon juice work; adjust sugar accordingly to keep balance. Cornstarch can be replaced with arrowroot, same slurry trick. Lamb can be pork or beef sirloin chops with little change to timing or method if pork substituted, watch doneness carefully.
Method
- Mix cumin, coriander, white pepper, cinnamon, nutmeg, and sea salt in a small bowl until evenly combined. Avoid clumps; dry spices blend better when whisked.
- Pat lamb chops completely dry with paper towels. Any moisture means no crust, just steam.
- Stamp spice mix onto both sides of each chop. More pressure, deeper flavor penetration. Let them rest 10 minutes at room temperature if time allows.
- Heat a heavy skillet (cast iron preferred) over medium heat until shimmering but not smoking. Add olive oil, swirl to coat.
- Lay chops in the pan without moving. No flipping too soon. Wait for a deep, dark crust to form—about 4-5 minutes. Look for rich brown color and occasional ‘pop’ sound.
- Flip and repeat on the other side, 4 minutes again. Use tongs, gentle press with fingertips; should feel springy but not squishy. Target an internal temp just below 145°F—carryover cooks the rest.
- Lift chops out, tent with foil, rest 7-9 minutes on warmed plate or rack. Resting seals juices.
- Discard excess fat but keep cooked bits stuck in pan for flavor. Pour off surplus oil.
- Pour pomegranate juice into pan, simmer gently over low heat. Scrape browned bits with wooden spoon—they infuse sauce.
- Whisk cornstarch with cold water to make slurry. Slowly stir it into juice along with apple cider vinegar and sugar. Sauce will thicken in 2-3 minutes, watch closely to avoid lumps.
- Off heat, stir in butter cubes piece by piece, swirl pan until glossy smooth. Adds silk and sheen.
- Plate lamb chops, spoon about 2 tablespoons of pomegranate sauce over each. Scatter arils on top—burst of tart crunch.
- Serve immediately. If lamb unavailable, thick-cut pork loin chops cooked same way work well. For thicker sauce, add more slurry; for sweeter, reduce vinegar slightly.
Cooking tips
Dry the meat like your life depends on it. Moisture kills crust. Press spices firmly into meat so they adhere and don’t slide off when in pan. Hot, heavy pan is non-negotiable. Wait for brown spots to flicker on edges before flipping, not before. The sound of sizzling is your timer. Don’t flip constantly; one flip max. Oven finish unnecessary here but if chops are thick, lower heat slightly to avoid burning. Sauce: pour off fat but keep fond. That brown sticky stuff is flavor motherlode. Sauce thickens quickly with cornstarch slurry—whisk constantly to avoid lumps. Too thick? Whisk in splash more juice or water. Butter added off heat or low heat; high heat separates it. Rest meat longer if you like medium rare, chop thickness affects timing. Sauce can sit briefly but best fresh to avoid breakdown. Garnish last; arils lose snap if submerged early.
Chef's notes
- 💡 Dry meat fully before searing. Moisture kills crust fast. Use paper towels. Every drop of wetness means steam, no brown. Pat chops multiple times if needed. Thick cuts need longer rest after spice rub to pull flavors deeper. Don’t rush spice application, press firmly, almost grind spices into meat surface. Rub must not slide off when in pan.
- 💡 Heat pan until shimmering but not smoking. Olive oil burns less quick than butter – add butter only at end off heat. Wait for small pops and dark crust spots around edges before flipping. Flip once max. Over flipping ruins crust build up. Use tongs, gentle finger press for springiness. If chop feels soggy or mushy, you flipped too early or pan was too crowded.
- 💡 Slurry for sauce must be whisked cold, add gradually. Cornstarch thickens fast, watch constantly or clumps form. If sauce too thick, splash water or juice to loosen. Butter after heat off or very low simmer only; high heat breaks it, makes sauce oily. Rest chops on warm rack or plate under tented foil; juices redistribute, meat finishes carryover cook slowly.
- 💡 If you don’t have pomegranate juice, use natural cranberry or red grape juice but reduce sugar. Apple cider vinegar balances tartness; white vinegar or lemon juice work but adjust sugar down a bit accordingly. Spices vary by pantry—white pepper swap black or pink for floral hints. Salt grind matters too; coarse kosher salt requires different amount.
- 💡 Watch pan fat carefully; pour off excess but keep fond stuck on bottom. Those browned bits hold flavor, scrape with wooden spoons constantly when simmering sauce. Sauce color and aroma change as it cooks; tangy, syrupy smell signals when to add butter. Arils add crunchy burst; add last, don’t submerge early or lose texture. For pork, adjust time down slightly; meat less gamey.
Common questions
How to get a good crust on lamb?
Dry meat fully, no moisture left. Spice rub pressed firmly, no sliding. Hot pan, olive oil not butter early. Wait for sound - little pops, brown spots flicker. One flip max. If flips too often crust won’t form.
Can I substitute pomegranate juice?
Yes, use cranberry or red grape juice but less sugar then. Apple cider vinegar balanced tart well. White vinegar or lemon juice okay but reduce sugar too. Slurry same way, just watch thickness.
Why does crust get soggy sometimes?
Pan too crowded or pan not hot enough. Meat releases moisture, steams instead of sears. Also flipped too early kills crust. Pat dry well, heavy pan with high heat best. Patience crucial here.
How to store leftover chops and sauce?
Cool completely. Sauce in airtight container separate. Chops wrapped tight or foil. Refrigerate up to 3 days. Reheat gently in oven low heat or skillet. Sauce reheat low or add small water splash if thick. Sauces break if boiled again.
