Ingredients
Scale
- 2 lbs organic lamb rib chops
- 6 garlic cloves, crushed
- 2 fresh thyme sprigs
- 1/2 cup premium pomegranate juice
- 2 Tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 cup premium pomegranate juice
- 2 Tbsp unsalted butter
- 1 Tbsp cornstarch
- 3 Tbsp warm water
Instructions
- In a bowl, combine crushed garlic, thyme, olive oil, salt, pepper, garlic powder, and dried parsley. Rub over lamb chops and let marinate for at least 30 minutes.
- Preheat a cast iron skillet over medium-high heat. Sear lamb chops for 3–4 minutes on each side until browned.
- Transfer skillet to a preheated oven at 375°F (190°C) and bake for 15–20 minutes until internal temperature reaches 145°F (63°C).
- For the sauce, simmer 1 cup of pomegranate juice in a saucepan until reduced by half. Mix cornstarch with warm water and stir into the reduced juice until thickened. Remove from heat and whisk in butter.
- Let lamb rest for a few minutes after baking, then drizzle with pomegranate sauce before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Gourmet
Nutrition
- Serving Size: 1 lamb chop (approximately 170g)
- Calories: 350
- Sugar: 10g
- Sodium: 490mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 85mg