Lamb chops with orange-pomegranate sauce in less than 30 minutes

Don’t reserve lamb chops for a special occasion. This recipe is easy to make and will turn any meal into something to remember, especially with the sweet and tangy orange-pomegranate sauce. It’s perfect for the season and can be ready in about 30 minutes.

Stop and smell the roses! Live for today! Am I right? I’m going to apply those thoughts to weeknight dinner too. What I mean is that you don’t need a special occasion to make a special meal.

This recipe for lamb chops with orange-pomegranate sauce is unbelievably easy to make, and the flavors taste like a holiday. The sweet and slightly tangy sauce is perfect over the tender lamb and really adds to the meal — perfect any night of the week.

Lamb chops with orange-pomegranate sauce recipe

Start the sauce for this dish before you put on the lamb chops so you can maximize your time at the stove. If you can find fresh pomegranates, then break one open and garnish this dish with the seeds for a pretty presentation.

Serves 4

Prep time: 5 minutes | Cook time: 20 minutes | Rest time: 3 minutes | Total time: 28 minutes

Ingredients:

For the sauce

• 1/2 cup orange juice
• 1/2 tablespoon orange zest
• 1/4 cup pomegranate juice
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh rosemary leaves, chopped

For the lamb chops

• 2 tablespoons olive oil
• 1-1/2 pounds lamb chops
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh rosemary leaves, chopped
• 1 tablespoon butter
• Pomegranate seeds and rosemary leaves, for garnish (optional)

Directions:

For the sauce

1. In a saucepan over medium heat, add the orange juice and zest, pomegranate juice, honey and balsamic vinegar. Bring the mixture to a boil, and then reduce the heat.
2. Add the rosemary, and cook on low to reduce the mixture by about half. Set aside.

For the lamb chops

1. Season the lamb chops on both sides with the salt, ground black pepper and rosemary. Add the olive oil to a large skillet over medium heat, and when hot, add the lamb, and cook for about 4 minutes on each side. The FDA notes that a safe internal temperature for lamb is 145 degrees F, as measured by a meat thermometer.
2. Remove the lamb chops from the skillet, and set them aside. Wipe the oil from the skillet, and add the butter and 1/2 the sauce, still over medium heat. Add the lamb chops back to the skillet, and pour the remaining sauce over the top of the lamb.
3. Cook for about 1 minute or so. Remove the lamb chops, and let them rest for about 3 minutes.
4. Transfer to a serving platter, and garnish with pomegranate seeds and rosemary leaves.

Don’t wait for a special occasion to serve this dish.

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