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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Sponsored
Season 4 Extras
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…
View all Moveable Feast recipes and video extras
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review