Go Back
–+ servings
Two lamb chops with pomegranate wine sauce, fresh pomegranate seed, a few sprigs of asparagus and some mashed butternut squash on a round white plate. There's also a nutcracker in the foreground who looks like a chef.

Seared Lamb Chops & Pomegranate Wine Sauce

Stacey Mincoff
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Mediterranean
Servings 5 Servings
Calories 463 kcal

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

Save the extra pan drippings for future (optional). It’s nice to have pan drippings for future gravies and/or sauces. Or you can just double this sauce recipe.
You can also make the sauce in a separate skillet while searing the second batch in the first skillet.

Nutrition

Calories: 463kcalCarbohydrates: 9gProtein: 48gFat: 24gSaturated Fat: 9gCholesterol: 162mgSodium: 177mgPotassium: 752mgFiber: 1gSugar: 7gVitamin A: 197IUVitamin C: 3mgCalcium: 41mgIron: 5mg
Keyword everyday, Holiday, Lamb, Pomegranate
Tried this recipe?Let us know how it was!