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Lamb Chops with Pomegranate Red-Wine Sauce

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.      


  • 12 lamb rib chops
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • 1/4 cup minced shallot (about 1 large)
  • 1/2 cup pomegranate juice (such as Pom brand)
  • 1/4 cup full-bodied dry red wine
  • 1/4 cup homemade or low-salt chicken broth
  • 1-1/2 Tbs. balsamic vinegar
  • 1 Tbs. fresh thyme leaves, finely chopped
  • 1/2 Tbs. honey
  • 2 Tbs. cold unsalted butter, cut into small cubes

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 460
  • Fat Calories (kcal): 240
  • Fat (g): 26
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 145
  • Sodium (mg): 410
  • Carbohydrates (g): 10
  • Fiber (g): 0
  • Protein (g): 42


  • Liberally season the lamb chops with salt and pepper on both sides. Heat the olive oil in a 12-inch sauté pan over medium-high heat until very hot. Sear the chops in two batches, until well browned on both sides, about 2 minutes per side for medium rare, 3 minutes per side for medium. Keep the chops warm on a platter covered with foil. Pour off and discard all but about 1 or 2 Tbs. fat from the pan.
  • Add the shallot to the pan and cook, stirring constantly, until browned, 1 to 2 minutes. Add the pomegranate juice, wine, chicken broth, vinegar, thyme, and honey and cook, stirring, until the liquid is reduced by half, 3 to 5 minutes. Reduce the heat to medium low and swirl in the butter until it melts. Taste and adjust the seasoning with salt and pepper.
  • Transfer the chops to dinner plates and serve with the sauce.

Serve with mashed potatoes and haricots verts.


Rate or Review

Reviews (4 reviews)

  • BAdamsLD | 04/07/2019

    Delicious, and a snap to make. No substitutions. Definitely goes into the repertory.

  • Krispie | 04/29/2018

    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.

  • Smoochae | 12/24/2008

    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!"

  • butta211 | 01/23/2008

    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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