Lamb Chops with Crispy Shallots and Pomegranate Sauce

Lamb Chops with Crispy Shallots and Pomegranate Sauce makes for the perfect holiday meal! It’s festive, super flavorful, and comes together quickly while impressing all of your guests and family members! 

Lamb Chops with Crispy Shallots and Pomegranate Sauce

I feel like the holidays and new year have come up SO quickly this year.

Between traveling to see family and everything else going on with my book tour and other projects, it’s been a whirlwind of a month! 

 Something I always make an effort to do during these busy holiday weeks is to meal prep and make delicious (and EASY) meals that impress.

This dish is a new favorite around here. When you’re splurging for lamb, this is the way to cook it! Lamb chops with crispy shallots (only the best thing ever) and a hint of sweetness with the pomegranate sauce. 

 

Lamb Chops with Crispy Shallots and Pomegranate Sauce

I love that lamb chops are so easy to make. They really don’t need much. They are just so delicious!  

 

Lamb Chops with Crispy Shallots and Pomegranate Sauce

 

 

Lamb Chops with Crispy Shallots and Pomegranate Sauce
Serves 8
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
Lamb Chops
  1. Rack of lamb, cut individually (8 pieces)
  2. 1 tablespoon extra-virgin olive oil
  3. 1 teaspoon fine sea salt
  4. 1/2 teaspoon black pepper
  5. 1 1/2 tablespoon rosemary leaves
  6. 1/2 teaspoon garlic granules
Crispy Shallots
  1. 1 tablespoon extra-virgin olive oil
  2. 1 shallot, minced
Pomegranate Sauce
  1. 1 tablespoon balsamic vinegar
  2. 1 teaspoon apple cider vinegar
  3. 2 teaspoon honey
  4. 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)
  5. 1 teaspoon arrowroot
Instructions
  1. Coat lamb in oil, salt, pepper, rosemary, and garlic granules.
  2. Place on a lined baking sheet and broil on high for 5-6 minutes on each side.Once done, remove and set aside.
  3. In a small pan, heat oil and sauté shallots for 5-10 minutes, stirring often, until crispy but not burnt.
  4. In a small pot, add balsamic vinegar, apple cider vinegar, honey, and pomegranate sauce. Bring to a boil then reduce heat and add the arrowroot. Let simmer for 5-6 minutes until the sauce thickens and coats the back of a spoon.
Notes
  1. For Whole30, omit the sauce.
Lexi's Clean Kitchen http://lexiscleankitchen.com/


Lamb Chops with Crispy Shallots and Pomegranate Sauce

Enjoy your holidays, you fabulous individuals! I’ll see you next week for my 2016 recap and a sneak peek into to 2017!