- Pressure Cooker
- Programmable Slow Cooker
- Carote Ceramic Cookware Set
- Hamilton Beach Slow Cooker
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Ingredients (Serves 2–3)
For the lamb chops
6–8 lamb chops (loin or rib)
2 tbsp olive oil
4 cloves garlic, minced
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme (or ½ tsp dried)
Salt & black pepper, to taste
For the pomegranate glaze
1 cup pomegranate juice (100% juice)
2 tbsp honey or brown sugar
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tbsp butter (for shine)
Optional: pinch of chili flakes
For garnish
Instructions
Marinate the Lamb
In a bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
Rub the mixture generously over the lamb chops.
Cover and marinate at least 30 minutes (up to overnight for a deeper flavor).
2️⃣ Make the Pomegranate Glaze
In a small saucepan, combine pomegranate juice, honey, balsamic vinegar, and Dijon mustard.
Simmer over medium heat for 10–15 minutes, stirring occasionally, until reduced and syrupy.
Turn off heat and whisk in butter. Set aside.
3️⃣ Cook the Lamb Chops
Heat a cast-iron skillet or grill pan over medium-high heat.
Sear lamb chops for 3–4 minutes per side (medium-rare), or longer to your liking.
During the last minute, brush generously with the pomegranate glaze.
4️⃣ Rest & Serve
Remove lamb from heat and let rest 5 minutes.
Drizzle with extra glaze and sprinkle with pomegranate arils and herbs.
🌟 Chef’s Tips
For extra tenderness, bring lamb to room temperature before cooking.
No pomegranate juice? Reduce cranberry juice + a splash of lemon.
Pairs beautifully with garlic mashed potatoes, couscous, or roasted asparagus.
🍷 Serving Suggestion
Serve with a glass of red wine (Syrah or Merlot) and warm, crusty bread for a truly fancy dinner vibe.
