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+ servings

Lamb Chops in Pomegranate Sauce

A lovely and decadent meal that can be done in less than half an hour! It’s simple, easy to make, flavorful, and nutritious. It features a perfect balance of savory, sweet, and tang, making it great to be served during holidays and special occasions.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings
Calories 485kcal


  • Baking Sheet
  • Saucepan


For the Lamb Chops:

  • 2 Racks of lamb cut individually (16 chops)
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoon fresh rosemary leaves
  • 2 teaspoons fine sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder

For the Crispy Shallots:

  • 2 tablespoons extra-virgin olive oil
  • 2 shallots minced

For the Pomegranate Sauce:

  • 2 tablespoons balsamic vinegar
  • 2 teaspoons apple cider vinegar
  • 4 teaspoons honey
  • 1 cup fresh pomegranate juice see notes
  • 2 teaspoons of pomegranates for garnish


  • Season the lamb chops with EVOO, rosemary, salt, pepper, and garlic powder.
  • Place in a baking sheet and broil at a high temperature for about 5 to 6 minutes per side.
  • Meanwhile, heat up a tablespoon of EVOO in a saucepan and sauté the shallots until they’re brown or caramelized. Set aside.
  • In another saucepan, combine the pomegranate sauce ingredients and bring to a boil. Then, simmer over low heat until the sauce is reduced by half.
  • Lay the lamb chops nicely on a serving dish and add a spoonful of sauce on top of each one. Sprinkle with crispy shallots, fresh pomegranates, and/or fresh rosemary leaves. Serve and enjoy!


  • To make 1 cup of pomegranate juice, simply blend about 2 cups of pomegranate seeds in a blender or food processor.


Serving: 2pieces | Calories: 485kcal | Carbohydrates: 13g | Protein: 46g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 149mg | Sodium: 748mg | Potassium: 730mg | Fiber: 2g | Sugar: 10g | Vitamin A: 22IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 4mg