Description
These Pomegranate-Glazed Herb-Crusted Lamb Chops are a show-stopping main course bursting with flavor. Tender lamb is coated in a vibrant herb paste, crunchy pistachio crumble, and finished with a sweet-tangy pomegranate glaze.
Ingredients
Scale
- 800g (28oz) Bone-in Lamb Loin Chops: Pat dry and season.
- 2 Tbsp Chopped Parsley: Fresh, flat-leaf preferred.
- 1 Tbsp Chopped Rosemary: Fresh for best flavor.
- 1 Tbsp Chopped Thyme: Fresh recommended.
- 1 Clove Garlic, Minced: Freshly minced.
- 1 tsp Lemon Zest: Yellow part only.
- 2 Tbsp Olive Oil: Extra virgin.
- ½ tsp Kosher Salt
- ¼ tsp Black Pepper, Ground
- ½ cup Panko Breadcrumbs
- ¼ cup Toasted Pistachios, Chopped
- 3 Tbsp Pomegranate Molasses
- 1 Tbsp Honey
- ½ tsp Ground Cumin
- Pinch Cayenne Pepper (optional)
- 1 Tbsp Pomegranate Seeds, for Garnish
- 1 tsp Mint Leaves, Chopped, for Garnish
Instructions
- Make Herb Paste: Combine parsley, rosemary, thyme, garlic, lemon zest, salt, pepper, and olive oil.
- Combine Crumbs & Pistachios: Mix panko and chopped pistachios.
- Coat Lamb Chops: Spread herb paste on both sides of lamb.
- Crust Chops: Press lamb into breadcrumb mixture.
- Sear Lamb Chops: Sear in skillet for 2 minutes per side.
- Roast to Perfection: Roast at 175°C (350°F) for 8-10 minutes.
- Rest the Lamb: Rest for 5 minutes before glazing.
- Prepare Glaze: Simmer pomegranate molasses, honey, cumin, and cayenne.
- Glaze & Garnish: Drizzle glaze, garnish with seeds and mint.
- Serve Immediately: Enjoy while crisp and glistening.
Notes
Toasting pistachios enhances their flavor. Use a meat thermometer for accurate doneness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roast
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chop
- Calories: 450 kcal
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 150 mg
Keywords: lamb,pomegranate,herbs,pistachio,glaze,chops,dinner,recipe,easy