Servings: 4
Though the lamb itself is deeply flavorful, the sweet-tart sauce is the real reason you won’t want this meal to end. The sauce cooks in just minutes and its components: pomegranate juice, wine, broth, balsamic vinegar, thyme, and honey, marry beautifully to dress up otherwise simple chops.
Serve with mashed potatoes and haricots verts.
Delicious, and a snap to make. No substitutions. Definitely goes into the repertory.
This was super easy to make and absolutely delicious. I served with a brown butter couscous and roasted asparagus. We then used the leftover sauce on flank steak. Delicious! I will definately make again.
My husband was never fond of lamb before he tried this recipe. It is our FAVORITE go to recipe for lamb rib chops. Now that we are empty nesters and currently OCONUS (outside the US) we will be having this for dinner on Christmas Day...that's how fantastic it is. You can also use flavored Pom juice for an added twist. Herbed coucous, garlic green beean, and a Mediterranian style salad completes our menu. As my husband says "AWSOME!"
Terrific! Made it with pork chops instead of lamb. Nice zippy sauce that I think would also be tasty on a steak. Served with brown butter orzo and green beans.
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