Pomegranate-Maple Glazed Lamb Chops

Pomegranate-Maple Glazed Lamb Chops

Prep: 10 mins (plus 5 mins of self-doubt) Cook: 30 mins Serves: 4 (or 2 really hungry people)

Fun Fact: Did you know pomegranates were one of Cleopatra's beauty secrets? She probably wasn't rubbing them on lamb chops though... her loss!

Ingredients

  • • 8 lamb chops (because who doesn't want leftovers?)
  • • 1 cup pomegranate juice (freshly squeezed if you're fancy, store-bought if you're normal)
  • • 1/3 cup maple syrup (the real stuff, not the breakfast-diner impostor)
  • • 2 tbsp balsamic vinegar (aged, like your favorite jeans)
  • • 4 cloves garlic, minced (vampire protection included)
  • • Fresh rosemary sprigs (that herb you bought for one recipe and forgot about)
  • • Salt and pepper (your relationship's basic seasoning)

Instructions

1

First, let's make the glaze that'll make your guests think you went to culinary school (spoiler: you didn't). Combine pomegranate juice, maple syrup, and balsamic vinegar in a saucepan. Simmer until reduced by half and thick enough to coat the back of a spoon – or until you've scrolled through half your Instagram feed.

2

Pat those lamb chops dry like you're drying off your pet after a bath. Season with salt and pepper on both sides. Don't be shy – seasoning is like confidence, you need plenty of it.

3

Heat your largest, most impressive-looking skillet over medium-high heat. Add a splash of oil and watch it shimmer like your favorite disco ball.

4

Place the chops in the pan and DON'T TOUCH THEM for 4-5 minutes. This is your social media break. When you come back, they should be golden-brown and ready to flip.

5

Flip and cook another 3-4 minutes for medium-rare. Or longer if you're one of those "well-done" people (no judgment... okay, maybe a little judgment).

6

Now for the fancy part: Pour that gorgeous glaze over the chops and let it bubble away for 1-2 minutes. Watch it caramelize like your dreams coming true.

7

Garnish with fresh rosemary sprigs because we're not savages, and pomegranate seeds if you're feeling extra fancy.

Making the glaze

Making the pomegranate-maple glaze

Final plated dish

The finished dish

Serve With

  • 🍚 Couscous or rice (something to soak up that glorious glaze)
  • 🥕 Roasted vegetables (because we're adults)
  • 💬 Your best "I once tried to cook lamb" story
  • 🍷 A bold red wine (because you deserve it)

Storage Tips

  • ❄️ Leftovers keep 3 days in fridge (like they'll last that long)
  • 🥄 Glaze can be made ahead and stored up to a week
  • ⚠️ Do not freeze. These are too good to freeze.

Pro Tips

  • ✨ Let lamb reach room temperature before cooking (patience, young chef)
  • ✨ Don't skip the resting time (we know it's hard to wait)
  • ✨ For extra credit, garnish with fresh pomegranate seeds
  • ✨ If pomegranates aren't in season, you can use bottled juice (we won't tell)

Make-Ahead Tips

  • ⏰ Glaze can be made 24 hours ahead
  • 🧂 Season lamb up to 8 hours ahead
  • 📸 Have camera ready for Instagram glory