Description
Pomegranate Glazed Lamb Loin Chops combine tender, bone-in lamb chops marinated in a refreshing mixture of orange and pomegranate juice with fresh mint, then seared and oven-baked for perfect juiciness. Finished with a sweet and tangy pomegranate glaze and garnished with fresh mint leaves and pomegranate seeds, this recipe offers a vibrant and flavorful dish ideal for a special dinner or entertaining guests.
Ingredients
Scale
For the Marinade and Lamb:
- 2 Lamb loin chops, bone in
- 1/4 Cup Orange juice
- 1/4 Cup Pomegranate juice
- 4 Mint leaves, torn
- Salt and pepper, to taste
For the Glaze and Garnish:
- 1/2 Cup Orange juice
- 3/4 Cup Pomegranate juice
- 1 1/2 Tbsp. Honey
- 3 Tbsp. Mint leaves, chopped
- 1/4 Cup Pomegranate seeds
Instructions
- Marinate the Lamb: In a small bowl or Ziploc bag, combine 1/4 cup orange juice, 1/4 cup pomegranate juice, and torn mint leaves. Add the lamb loin chops to this marinade. Cover or seal and refrigerate for at least 1 hour or up to overnight to infuse flavor and tenderize the meat.
- Preheat and Season: Preheat your oven to 350°F (175°C). Remove the lamb chops from the marinade and season both sides with salt and pepper. Heat a cast iron skillet over medium-high heat in preparation for searing.
- Sear the Lamb Chops: Place the seasoned lamb chops in the hot skillet and sear for 3 minutes on each side to create a flavorful crust and lock in the juices.
- Bake in Oven: Transfer the skillet with the seared lamb chops into the preheated oven. Bake for 5 to 10 minutes, or until the internal temperature reaches at least 145°F (63°C) for medium-rare.
- Prepare the Pomegranate Glaze: While the lamb is baking, combine 1/2 cup orange juice, 3/4 cup pomegranate juice, and 1 1/2 tablespoons honey in a nonstick skillet. Cook over medium heat, stirring frequently for about 10 minutes, until the mixture bubbles and thickens into a syrupy glaze without burning.
- Serve and Garnish: Once the lamb is cooked, plate the chops and generously spoon the warm pomegranate glaze over them. Garnish with chopped mint leaves and pomegranate seeds for a fresh and colorful finish.
Notes
- Marinating the lamb overnight intensifies the flavor and tenderness.
- Use a meat thermometer to ensure lamb is cooked to your preferred doneness.
- The glaze can be made ahead and refrigerated; reheat gently before serving.
- If pomegranate seeds are unavailable, consider substituting with fresh red currants or finely chopped cranberries for a similar tartness and crunch.
- Adjust honey quantity in glaze to your desired sweetness.
