Lamb Chops with Pomegranate Sauce is a great meal for date night, holidays, or any night of the week. Both can be made in about 30 minutes.
Lamb is not just for special occasions
I love, love, love just about any type of lamb dish out there, and would love to eat it every week.
That being said… I thought seared lamb chops with this slightly tart and buttery wine sauce would be a nice option for the holidays since we are celebrating in smaller groups due to that damn Covid-19.
What’s the difference between lamb chops and rack of lamb?
Well, they are both considered lamb chops, and will be called the same name. However, they do come from different locations of the lamb.
Rib Chops
Rib chops are the most expensive cuts of lamb. Like the finer cuts of beef, they are tender and delicious.
They are taken from the ribs of the lamb and can be cooked individually (cut apart), or left together and cooked as a whole—which is called “Rack” and would be sliced individually after cooking such as in this Rack of Lamb recipe.
Loin Chops
Loin chops are mini Lamb Porterhouse steaks (similar to a T-bone but more Filét) that are cut from the waist of the lamb. On one side of the chop is the lamb loin and on the other side is the fillet. Just like a Porterhouse from a cow, only much smaller.
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Step-by-Step Instructions
Take Lamb Chops out of the refrigerator and let them get to room temperature for at least an hour. If frozen, thaw overnight in the refrigerator then let them get to room temperature as mentioned above.
Season heavily with kosher salt and ground pepper on both sides. Heat olive oil on medium/high (preferably in an iron skillet).
Sear lamb chops for 2-3 minutes on all sides, including the bone (2 for med/rare, 3 for med). You may have to cook them in batches or use two skillets at the same time.
Keep the chops warm on a platter covered with foil, and in a very low temperature oven (100°F -120°F / 38°C – 49°C) if possible while you make the sauce.
Pomegranate Wine Sauce
Remove all but 1-2 tablespoons of pan drippings (fat) from the skillet. (you can use any type of fat or oil if you didn’t save pan drippings)
If using fresh shallots, heat fat in skillet and sauté shallots for 1-2 minutes or until just slightly translucent.
Add wine, garlic, pomegranate juice, balsamic vinegar, chicken stock, honey and thyme sprigs (If using dry shallots you will add them now too). Cook on medium/high until liquid has reduced by half, about 3-5 minutes.
Turn heat off and strain sauce to remove thyme and large bits of garlic or shallots and return to the pan.
Whisk in one butter cube at time, making sure it is fully blended before adding the next one. Taste, season with salt and pepper, taste again.
Plate lamb chops, drizzle with pomegranate wine sauce and garnish with fresh pomegranate seeds/pips/arils (optional) Yum!
Serving suggestion: Simple Microwave Steamed Asparagus and these Mashed Butternut Squash & Sage Brown Butter Sauce or these Roasted Fall Veggies.
Sauce options to go with lamb
If you prefer a green sauce instead of a red sauce…
This Chimichurri is a nice option as well as this Basil Pesto. or for an Asian twist, this Asian Crack Sauce is YUMMAZING!
Seared Lamb Chops & Pomegranate Wine Sauce
Ingredients
Lamb Chops
- 10 Lamb Chops (thawed and room temperature)
- 2 Tablespoons Extra Virgin Olive Oil
- Kosher Salt
- Fresh Ground Black Pepper
Pomegranate Wine Sauce
- 1/4 Cup Minced Shallot (one large shallot or 1 tablespoon dried)
- 1/2 Cup Pomegranate Juice (bottled or fresh squeezed)
- 1/4 Cup Red Wine (dry, such as a cabernet sauvignon, zinfandel, malbec, pinot noir, shiraz, beaujolais, etc.)
- 1/4 Cup Chicken Stock (homemade)
- 1 1/2 Tablespoons Balsamic Vinegar
- 6 Sprigs of Fresh Thyme
- 1/2 Tablespoon Honey
- 2 Cloves Garlic (roughly chopped)
- 2 Tablespoons Cold Unsalted Butter (cubed)
- Salt and Pepper to taste
Instructions
Sear Lamb Chops
- Take Lamb Chops out of the refrigerator and let them get to room temperature for at least an hour. If frozen, thaw overnight in the refrigerator then let them get to room temperature as mentioned above.
- Season heavily with kosher salt and ground pepper on both sides. Heat olive oil on medium/high (preferably in an iron skillet).
- Sear lamb chops for 2-3 minutes on all sides, including the bone (2 for med/rare, 3 for med). You may have to cook them in batches or use two skillets at the same time.
- Keep the chops warm on a platter covered with foil, and in a very low temperature oven (100°F -120°F / 38°C - 49°C) if possible while you make the sauce.
Pomegranate Wine Sauce
- Remove all but 1-2 tablespoons of pan drippings (fat) from the skillet. (you can use any type of fat or oil if you didn't save pan drippings)
- If using fresh shallots, heat fat in skillet and sauté shallots for 1-2 minutes or until just barely browned and slightly translucent.
- Add wine, garlic, pomegranate juice, balsamic vinegar, chicken stock, honey and thyme sprigs (If using dry shallots you will add them now too). Cook on medium/high until liquid has reduced by half, about 3-5 minutes.
- Turn heat off and strain sauce to remove thyme and large bits of garlic or shallots.
- Whisk in one butter cube at time, making sure it is fully blended before adding the next one. Taste season with salt and pepper, taste again.
- Plate lamb chops, drizzle with pomegranate wine sauce and garnish with fresh pomegranate seeds (optional).
Notes
You can also make the sauce in a separate skillet while searing the second batch in the first skillet.
