For an even richer flavor, marinate the lamb chops in pomegranate juice, balsamic vinegar, and herbs for at least 2 hours, or overnight, before browning. If you don't have fresh mint, you can substitute with 1 teaspoon of dried mint. Adjust the amount of red pepper flakes to your spice preference. Serve with couscous, polenta, or creamy mashed potatoes to soak up the delicious pomegranate sauce. A dry red wine, such as a Pinot Noir or Beaujolais, pairs perfectly with this dish.
Lamb Braised in Pomegranate
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PREP TIME15 mins
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COOK TIME2 hrs 30 mins
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TOTAL TIME2 hrs 45 mins
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SERVING6 People
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VIEWS135
Succulent lamb, slow-braised in a vibrant pomegranate reduction, offering a delightful balance of sweet, tart, and savory notes. A true celebration of seasonal flavors that will leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol135 mg
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Fiber1 g
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Protein35 g
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Saturated Fat14 g
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Sodium190 mg
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Sugar18 g
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Fat34 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 300 degrees F (150 degrees C).
02
StepGenerously season lamb chops with salt and freshly ground pepper.
03
StepHeat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
04
StepStir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.
05
StepPour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
06
StepStir mint leaves, rosemary, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to the Dutch oven, spoon pomegranate mixture over lamb, and cover.
07
StepCook in the preheated oven until lamb is fork tender, about 2 hours.
08
StepTransfer lamb to a plate and set the Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
09
StepStir in honey and season with salt and black pepper. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.
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Wilhelmine Gutkowski
May 12, 2025I made this for a dinner party and it was a huge hit. Everyone raved about the flavors!
Brandt Paucek
Oct 30, 2024Definitely worth the effort. This is now one of my go-to lamb recipes.
Wilma Gutkowski
Sep 24, 2024This recipe is fantastic! The lamb was so tender and the pomegranate sauce was incredible.
Gaetano Denesik
Aug 22, 2024Easy to follow instructions and the results are restaurant-quality.
Kenya Bernhard
Jul 30, 2024I added a little more honey because I like things on the sweeter side. It was perfect!
Deron Collins
Mar 30, 2024The balsamic vinegar really makes a difference. It adds a nice tanginess.
Geo Hickle
Mar 3, 2024The aroma while it's cooking is divine! My family couldn't wait to eat it.