Pomegranate Glazed Lamb Chops w/ Chimichurri Sauce
Ingredients
For the Lamb Chops & Glaze:
Lamb chops (bone-in or frenched)
Salt & black pepper
Olive oil
Garlic
Pomegranate juice
Fresh thyme
Fresh rosemary
Brown sugar
Butter
Pomegranate seeds (for garnish)
🍃 For the Chimichurri Sauce:
Fresh parsley (chopped)
Fresh cilantro (chopped)
Fresh oregano (chopped)
Garlic (minced)
Champagne vinegar
Olive oil
Red pepper flakes
Salt & pepper
(Optional: use an immersion blender, or mince and mix by hand)
Instructions
1. Season and Prep the Lamb
Pat lamb chops dry.
Season both sides with salt and black pepper.
Let them rest at room temperature for ~15–20 minutes.
2. Make the Chimichurri Sauce
Combine parsley, cilantro, oregano, garlic, red pepper flakes, salt, and pepper in a bowl.
Add champagne vinegar and stir.
Slowly stream in olive oil while mixing.
Optional: blend with an immersion blender for a smoother texture.
Set aside to let flavors develop.
3. Sear the Lamb Chops
Heat olive oil in a heavy skillet over medium-high heat.
Add lamb chops and sear 2–3 minutes per side for medium-rare.
In the final minute of cooking, add a tablespoon of butter and a few cloves of crushed garlic to the pan.
Tilt the pan slightly and baste the chops with the melted garlic butter using a spoon.
Remove the chops from heat and let them rest on a plate.
4. Make the Pomegranate Glaze
Pour pomegranate juice into a small saucepan or skillet over medium heat.
Bring to a simmer, then add fresh thyme and rosemary, a spoonful of brown sugar, and a knob of butter.
Continue simmering until the mixture is reduced by half and thickened into a syrupy glaze (about 5–8 minutes).
Remove herb sprigs before serving.
5. Glaze & Finish
Brush or spoon the glaze over the rested lamb chops.
6. Serve
Spoon a layer of chimichurri sauce onto the plate as the base.
Place the lamb chop on top of the chimichurri.
Drizzle with pomegranate glaze, then finish with a sprinkle of pomegranate seeds for color and pop.
