Pomegranate Herb Lamb Chops

Contributed by cheryl (Iowa)


  • 8 lamb rib chops, trimmed
  • 1/2 tsp., plus 1/8 tsp. pepper
  • 1/4 tsp., plus 1/8 tsp. coarse salt
  • 1/4 tsp. fresh thyme, chopped
  • 1 Tbsp. fresh chives, chopped
  • 3/4 cup pomegranate juice
  • 1 tsp. Dijon mustard
  • 1/2 tsp. honey
  • 2 Tbsp. shallots, minced
  • 1 tsp. garlic, minced
  • 1 tsp. cornstarch
  • 1 tsp. water
  • Non-stick cooking spray


  1. Preheat broiler, and line a baking sheet with foil; coat foil with cooking spray.
  2. Place lamb on baking sheet, and sprinkle evenly with 1/2 tsp. pepper, 1/4 tsp. salt, and thyme.
  3. Broil 5 minutes on each side.
  4. In a small bowl, combine pomegranate juice, honey, and mustard.
  5. Heat a small pan over medium-high heat, and coat with cooking spray.
  6. Add shallots and garlic to pan; saute 1 minute.
  7. Stir in the juice mixture, and bring to a boil; reduce heat and cook until reduced to 1/2 cup.
  8. Combine cornstarch and water in a small bowl; stir until smooth. Add mixture to pan and bring to a boil; cook 1 minute while stirring constantly.
  9. Remove from heat; stir in chives and remaining salt and pepper. Spoon over lamb before serving.

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