This Lamb Chops with Crispy Shallots and Pomegranate Sauce recipe makes for a decadent meal done in under 20 minutes! It’s elegant, super flavorful, and comes together quickly and works equally as well for a romantic dinner for two, or a weeknight easy meal. They’re gluten-free, dairy free and paleo.
Lamb Chops with Crispy Shallots and Pomegranate Sauce
This Lamb Chops with Crispy Shallots and Pomegranate Sauce recipe is a great date night in meal to make with your significant other, or the perfect elegant holiday meal! The lamb chops are so easy to make and do not require much cooking at all, other than a quick broil in the oven. The crispy shallots are another effortless way to add something special to the meal and the pomegranate sauce adds a tough of sweet that brings the whole thing together. A special dinner in under 20 minutes? Sounds like the perfect meal!
We love when delicious meals come together so quickly, using minimal ingredients, but taste so amazing!The recipe calls for pomegranate juice to make the sweet sauce. You can either purchase pomegranate juice or you can juice your own by blending together 1 cup of pomegranate
Whole muscle meats such as roasts, steaks, and chops may be cooked to 145 °F (medium rare), 160 °F (medium), or 170 °F (well done). Times here are based on lamb at refrigerator temperature (40 °F).
How can you tell if your lamb chops are cooked?
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 indicates more well-done meat! For best results, use your Thermopen!
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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.
To make your own pomegranate juice: blend 1 cup of pomegranate seeds.
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If you are looking for a versatile side dish that works for both a quick weeknight meal or a decadent holiday dinner look no further than this Maple Roasted Brussels Sprouts with Bacon recipe! Cooking the brussels sprouts with bacon and maple syrup is sure to make this side dish a fan favorite for everybody! This paleo-friendly recipe is sweet and savory and definitely going to be in your winter meal plan rotation!
Maple Roasted Brussels Sprouts with Bacon
I was never a fan of brussels sprouts until a few years ago, and now I can’t get enough! This dish converts even those who say they don’t like brussels sprouts! This easy brussels sprouts recipe combines savory and sweet tastes to adhere to just about anyone’s liking! And I mean.. Maple + Bacon = side dish WIN.
How good are brussel sprouts for you?
Brussels sprouts contain small amounts of vitamin B6, potassium, iron, thiamine, magnesium and phosphorus.
They are low in calories and high in many nutrients, especially fiber, vitamin K and vitamin C.
What is the best way to cook brussel sprouts?
This way, trust us!!!!!
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This Crock Pot Cranberry Sauce is an easy update on the classic Thanksgiving staple! It is such a great combination with tart cranberries, along with sweet apples and just the right amount of citrus. It’s made right in the slow cooker which means hands-off cooking so you can focus on other aspects of your holiday meal! It contains no refined sugars and is bound to be a new family favorite!
Crock Pot Cranberry Sauce
Forget the over sweetened canned cranberry sauce this year because it is SO EASY to make this Crock Pot Cranberry Sauce! You essentially throw all the ingredients in your slow cooker and walk away! It also is refined sugar free relying on coconut sugar, honey and sweet apples to balance the tart cranberries and citrus.
This sauce is of course well known as a Thanksgiving staple, but I also love to put a spoonful right on top of of latkes or as a versatile spread for breakfast or leftovers!
How do you sweeten homemade cranberry sauce?
We used a combination of naturally sweet apples, orange juice, honey and coconut sugar!
How long does homemade cranberry sauce last?
Homemade cranberry sauce will last quite a while, so this makes it a great make-ahead part of your holiday feast! We’d recommend using it within 7-10 days after making for optimal freshness, but it could very well last longer. For Thanksgiving it might make sense to make the cranberry sauce a few days ahead of time! You can serve it cold or you can re-heat gently in a pot over low heat.
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This Slow Cooker Apple Butter has no added sugar and is my all-time favorite Fall spread. It’s Whole30 compliant, paleo-friendly, and is so delicious! It’s filled with in-season fresh apples and fall spices that will make you’re home smell heavenly.
Slow Cooker Apple Butter (No Added Sugar)
While studying for my undergraduate degree at the University of Massachusetts Amherst I found a serious love for apple butter thanks to frequent visits to Judie’s Restaurant. Back before I changed my diet I would enjoy the giant popovers they served slathered with the most delicious apple butter.
It has been a while since I’ve been there, but I haven’t forgotten that apple butter and realized it was time to create a recipe of my own that wasn’t loaded with refined sugar. While I won’t be enjoying this apple butter on top of popovers anymore, rest assured there are plenty of ways to enjoy it, with this, on top of these, over these or with the biscuits in my book. But really, it’s amazing just by the spoonful.
There are loads of other apple butter recipes out there, some with long cooking time and some with short. I really feel like the longer and slower the cook, the more depth of flavor the apple butter has, so a 2-hour version just has never cut it for me. But aside from the prep and the finishing touches, this recipe is relatively hands-off and can even be done overnight.
How Do You Know When Apple Butter is Done?
You want the apple butter to be dark in color and quite thick, thick enough that when you pick it up by the spoonful it mounds on the spoon instead of dripping off.
Put everything in slow cooker. The cider or juice should not overpower apples. Cook on low for 10-12 hours.
At 10 hours, once apples are dark, immerse hand blender or transfer to a high speed blender and blend until smooth.
Put lid back on slightly ajar and let cook for the remaining 2 hours. If you're in a time crunch, place into a pot on the stove over medium-low heat and let simmer until thick.
Let cool, store in jars in the fridge for up to 1 week unless canning.
-If not as thick as you'd like, transfer to pot and cook over medium heat until thickens (use a lid, it will splatter)
-Very thick and spreadable. Perfect top spread on toast, or to top your favorite oatmeal, pancakes, or waffles!
Make it last a year! How to can this apple butter using the Water Bath Canning Method:
Heat water in a large, deep saucepot equipped with a lid. If you have a canning rack or a cooling cake rack, place the rack at the bottom of your saucepan. Bring the water to a simmer (not a boil) and carefully submerge your jars along with their lids for about 5 minutes or until warm. Make sure water is inside your jars to keep them submerged.
Carefully remove the jars and lids from the warm water with tongs and place on a cooling rack set over a kitchen towel. Pour the apple butter into each jar using a funnel, leaving at least 1/4 inch of space at the top. Make sure there are no air bubbles in the jam and that the rim of the jar is clean before securing the lid.
Cover your saucepan and bring the water to a boil over medium-high heat. Submerge the tightly closed jars in the boiling water for 10 minutes.
Take your saucepan off the heat and allow your jars to sit in the hot water for another 5 minutes.
Carefully take your jars out of the hot water and place on a paper towel. Check jar lids for seals by making sure the lids do not flex up and down when pressing the middle of the jar.
Store in a cool, dark place for up to one year! Once opened make sure to store in the refrigerator for up to one week!
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Fourth of July weekend is coming! Whether you are headed to a BBQ with family or friends or hosting a get together of your own, you’ll need a classic festive cake for the all the parties! Let’s make the most perfect (AND nut-free) vanilla cake topped with an easy buttercream and garnished off with tons of fresh fruit (red and blue for good measure)!
Gluten-Free 4th of July Cake (Nut-Free)
This super easy cake is a great gluten-free and nut-free cake recipe for any occasion! Top it with your favorite fruit, clean sprinkles, and other naturally colored frosting flavors for a perfect grain-free cake recipe!
If you’ve seen my new gluten-free cake recipe, you know it’s pretty epic! BUT I get a lot of requests for a gluten-free cake that is nut-free and made with no almond flour! This cake is for you.
This cake is…
Fluffy and moist
Gluten, grain, dairy, and nut-free!
Topped with a perfectly sweet and fluffy buttercream
July 4th, Memorial Day, and Labor Day festive!
And loaded with fresh local, in-season berries!
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This Sheet Pan Ranch Chicken and Vegetables is made with homemade paleo ranch dressing, marinated chicken, and perfectly cooked veggies! It makes for the ultimate healthy-yet-hearty dinner!
Sheet Pan Ranch Chicken and Vegetables
We love the mighty sheet pan here at LCK! This hands-off cooking method makes getting a delicious meal on the table simple and the clean up is a breeze. We’ve tested a range of recipes for different meal occasions and varying cooking time, but mostly we just love that utilizing the sheet pan allows for unattended cooking, giving us EXTRA time in our busy lives.
Tips for sheet pan cooking:
Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
Use parchment paper to make clean up a breeze.
Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.
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In another small bowl mix together mayo, almond milk, scallions. Add 1/2 of the ranch spice mixture and combine. Set aside.
In a large bowl combine red onion, sweet potato, red pepper, broccoli, avocado oil and remaining 1/2 of the ranch seasoning. Pour onto rimmed baking sheet and bake for 20 minutes.
Meanwhile place chicken breasts into the large bowl used for the vegetables and add 1/3 cup of the ranch dressing. Toss to combine and place in refrigerator to marinate while vegetables are baking.
After 20 minutes take out sheet pan and move vegetables to the sides to make space for the chicken. Place the chicken breasts in the middle of the pan and pour over any reserved marinade.
Continue to bake for 25 minutes, or until chicken is fully cooked through.
Remove from oven and serve hot drizzled with remaining ranch dressing.
You can substitute boneless, skinless chicken thighs.
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