This post may contain affiliate links. Please read my disclosure policy.
If you’re looking for a holiday-worthy dinner that feels special but doesn’t require hours in the kitchen, these Lamb Chops with Crispy Shallots and Pomegranate Sauce check every box.
They’re flavorful, naturally gluten-free, and come together in under 30 minutes, perfect for festive gatherings, date nights at home, or any time you want a meal that’s elegant and doable.
Why This Lamb Chop Recipe Works
This recipe layers bold flavor without overcomplicating the process: juicy, seared lamb chops; a sweet-tart pomegranate pan sauce; and crispy shallots that add just the right amount of crunch. It feels restaurant-worthy but is surprisingly simple to make
This dish is all about building flavor in a smart, balanced way. The lamb chops get a quick sear for browned, caramelized edges, which adds depth to every bite. Shallots cook down into a crispy, golden topping, and the pan sauce picks up all those delicious browned bits (hello, flavor!). Pomegranate juice brings a bright, tangy sweetness that cuts through the richness of the lamb beautifully.
It’s the kind of recipe you’ll want to make again and again because it tastes impressive, but requires only a handful of ingredients and a single skillet.
Ingredients Needed
This recipe uses minimal ingredients and delivers BIG flavor! *Scroll down for the complete recipe and details.
- Lamb chops – Ask your butcher for frenched lamb rib chops or loin chops.
- Shallots – Thinly sliced so they crisp up perfectly.
- Pomegranate juice – Unsweetened is best for the right balance.
- Fresh rosemary or thyme – Either works with the lamb.
- Butter or ghee – Helps create that glossy, velvety sauce.
- Olive oil – For searing.
- Garlic – Freshly minced for bold, warm flavor.
- Salt & pepper – Simple, but essential.
- Fresh pomegranate seeds – Optional but gorgeous for serving.
How to Make These Lamb Chops
- Sear the Lamb Chops: Pat the chops dry, season generously, and sear in a hot skillet until golden-brown on both sides. This quick, high-heat technique locks in moisture and creates that iconic crust.
- Crisp the Shallots: Using the same skillet, cook the sliced shallots until they turn golden and crisp. They’ll add a satisfying crunch and mild sweetness that complements the sauce.
- Build the Pomegranate Sauce: Deglaze the pan with pomegranate juice, scraping up those browned bits. Add herbs and garlic, then simmer until the sauce reduces. A little butter whisked in at the end gives it body and richness.
- Plate & Serve: Spoon the sauce over the lamb chops, finish with the crispy shallots, and sprinkle with pomegranate arils for brightness and a pop of color.
Kitchen Tools I Use
What Makes This Dish Special
This recipe offers the perfect combination of texture, flavor, and simplicity. The crispy shallots add crunch, the lamb is tender and juicy, and the pomegranate sauce brings acidity and sweetness that tie everything together. It’s a beautiful balance that works for any season but shines especially during the holidays when pomegranates are at their best.
It’s also naturally gluten-free and grain-free, and easy to pair with a variety of sides. And because lamb cooks quickly, this recipe is ideal for hosting without spending your whole night at the stove.
Tips for Cooking Lamb at Home
- Don’t overcook it: Lamb rib chops cook fast. Goal temp:
- 130ºF for medium-rare
- 135–140ºF for medium
- Bring chops to room temp: This ensures even cooking.
- Avoid crowding the pan: Sear in batches if needed for even browning.
- Use high heat: Lamb needs a hot skillet to develop that flavorful crust.
FAQs:
Yes! They cook even faster. Reduce cook time by 1–2 minutes per side.
Absolutely — use ghee or olive oil for a dairy-free version.
Yes. Just make sure it’s unsweetened for the right flavor balance.
Use your finger to estimate if roasted, grilled or broiled lamb is done to your liking. Press firmly on several sections of the lamb. If the meat gives easily but is firm and has cooked for the recommended length of time, it is likely medium-rare. A firmer texture and feel indicate more well-done meat! For best results, use your Thermopen!
Serve With:
- Instant Pot Mashed Potatoes
- Roasted Vegetables
- Rice Pilaf
- Fall Salads: Fall Kale Salad, Harvest Salad, or Apple, Sweet Potato, & Kale Quinoa Salad
- My Mother-In-Law’s Challah Recipe
Watch the Video:
More Mains You’ll Love
- Roasted Chicken Dinner
- Ultimate Southern Dinner
- Pork Chops, Cherry Compote, Butternut Squash Dinner
- Oven Baked Coffee Barbecue Pork Ribs
- Herb Butter Salmon with Blistered Tomatoes and Green Beans
Lamb Chops with Crispy Shallots and Pomegranate Sauce
Ingredients
Lamb Chops:
- Rack of lamb cut individually (8 pieces)
- 1 tablespoon oil
- 1 1/2 tablespoon fresh rosemary leaves
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Crispy Shallots:
- 1 tablespoon extra-virgin olive oil
- 1 shallot minced
Pomegranate Sauce:
- 1 tablespoon balsamic vinegar
- 1 teaspoon apple cider vinegar
- 2 teaspoon honey
- 1/2 cup pomegranate juice about 1 cup of pomegranate seeds blended- put at least 1 teaspoon of pomegranates aside for garnish if making your own juice
- 1 teaspoon arrowroot
Instructions
- Pre-heat broiler on high.
- Coat lamb in oil and spices.
- Place on a lined baking sheet and broil on high for 5-6 minutes on each side. Set aside.
- Meanwhile, make the crispy shallots: In a small pan, heat oil and sauté shallots for 5-10 minutes, stirring often, until crispy but not burnt.
- Make the sauce: In a small pot, pomegranate juice, balsamic vinegar, honey, apple cider vinegar, and stir. Bring to a boil then reduce heat and whisk in the arrowroot. Let simmer for 5-6 minutes until the sauce thickens and coats the back of a spoon.
- Top lamb with crispy shallots and sauce and serve immediately with sides of choice like Mashed Potatoes, cauliflower mash or roasted veggies.
Yummy! Easy to make. I used lamb loin chops
Wow!!!!! This was gourmet restaurant style Lexi. All the flavors were perfection. Served alongside your mashed parsnip recipe out of your cookbook. So easy and delicious
Save me a plate!
I am hoping to make this for my family. What would you recommend for sides to serve with this dish?
Mashed potatoes or mashed parsnips and roasted brussels sprouts!
Wow that looks amazing!