• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Lamb Chops with Pomegranate and Red Wine Sauce

[heart_this] · May 14, 2008 · 50 Comments

Lamb Chops with Pomegranate and Red Wine Sauce

A while ago I picked up some pomegranate molasses and since then I had only used it once to make some dukkah crusted pomegranate marinated cod . I really enjoyed the pomegranate molasses and I had been itching to use it again. Since I had also been enjoying lamb recently this recipe for lamb chops with pomegranate and red wine sauce grabbed my attention. The lamb chops and sauce came together in less than a half an hour. I made sure to cook the lamb until it was just medium rare and it was nice and tender and juicy. The sauce was tasty and the pomegranate flavour really came through. The honey balanced out the tartness of the pomegranate molasses and the acidity of the balsamic vinegar creating a really nice flavour combination. Of course the rosemary went well in the sauce and I could not resist using fresh to add just a touch of green to the sauce. I served the lamb with some steamed asparagus and apricot couscous.

Lamb Chops with Pomegranate and Red Wine Sauce: Meal

Lamb Chops with Pomegranate and Red Wine Sauce

Lamb Chops with Pomegranate and Red Wine Sauce

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 4
ingredients
  • 2 teaspoons oil
  • 4 lamb chops
  • salt and pepper to taste
  • 3 shallots (chopped)
  • 1/2 cup red wine
  • 1/4 cup beef stock
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 2 tablespoon butter
  • a pinch of rosemary (chopped)
  • salt and pepper to taste
directions
  1. Heat the oil in a pan.
  2. Season the lamb chops with salt and pepper.
  3. Add the lamb chops to the pan and cook until they reach the desired doneness, about 5 minutes per side to get a thick chop to medium rare.
  4. Set the lamb aside.
  5. Add the shallots and saute for 1 minute.
  6. Add the red wine and deglaze the pan.
  7. Add the stock, pomegranate molasses, balsamic vinegar, honey, butter and rosemary, salt and pepper.
  8. Bring the mixture to a boil and simmer until it thickens to form a sauce, about 6-10 minutes.
  9. Pour the sauce over the lamb.
Similar Recipes:
Lamb Chops in Cherry and Port Sauce
Grilled Lamb Chops in Red Currant and Rosemary Sauce
Pistachio Crusted Rack of Lamb with a Pomegranate Port Sauce
Greek Style Grilled Lamb Chops

Take a look at the Weekend Herb Blogging roundup at A Scientist in the Kitchen.

Food, Gluten-free, Lamb, Low-carb, Main Course, Recipe

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Lina says

    May 14, 2008 at 10:41 pm

    How in the world do you cook like this everyday!?

    Reply
  2. Renaedujour.com says

    May 14, 2008 at 10:51 pm

    I had never heard of pomegranate molasses. I’m off to google it right now.

    Reply
  3. Renaedujour says

    May 14, 2008 at 10:54 pm

    Wow. I’m going to get some of that.

    Reply
  4. Elly says

    May 14, 2008 at 11:35 pm

    Whoaaaaaa this looks tasty. Definitely saving this one 🙂

    Reply
  5. bagel says

    May 14, 2008 at 11:42 pm

    That looks absolutely wonderful. The problem is my roommate doesn’t like lamb. Need a recipe for getting rid of roommate for one night before I cook this (no pushing off cliff– other than this lamb problem, she’s pretty cool).

    Reply
  6. Kalyn says

    May 15, 2008 at 12:13 am

    I love lamb, and even though I haven’t had pomegranate molasses, I’m sure I would love this dish!

    Reply
  7. noobcook says

    May 15, 2008 at 12:55 am

    this looks like haute cuisine!

    Reply
  8. sher says

    May 15, 2008 at 1:12 am

    I also have a bottle of pomegranate molasses and used it only twice! I enjoyed it very much, but have often thought how I need a new recipe for it. Well, thank you! That looks delicious.

    Reply
  9. Ginny says

    May 15, 2008 at 1:57 am

    Oh, I remember the cod…yummy!!! This looks like another excellent dish! 🙂

    Reply
  10. Marc @ NoRecipes says

    May 15, 2008 at 2:30 am

    I love pomegranate molasses. It’s fantastic in cocktails (or a little seltzer water if you’re of the non-alcoholic persuasion).

    Reply
  11. Ben says

    May 15, 2008 at 3:02 am

    I have some lamb in my fridge that I am thinking of using tomorrow, but had no idea how to prepare it. I will give this recipe a try. It looks really good 🙂

    Reply
  12. Christie @ fig & cherry says

    May 15, 2008 at 4:54 am

    Yum, pomegranate is fabulous with lamb. Excellent recipe, again Kevin. 🙂

    Reply
  13. nicole says

    May 15, 2008 at 5:51 am

    Everything you make looks so good.

    Reply
  14. Meeta says

    May 15, 2008 at 6:18 am

    It’s breakfast time here – but that dish looks good to me right now. Love the thick sauce and the flavoring sounds just perfect!

    Reply
  15. canarygirl says

    May 15, 2008 at 6:37 am

    Jiminy Crickets this looks good!

    Reply
  16. Kitt says

    May 15, 2008 at 7:22 am

    Seconding Lina: How do you do manage to turn out such wonderful dishes every day??

    Reply
  17. Jan says

    May 15, 2008 at 9:27 am

    Kevin – ever since I made your Dukkah crusted cod recipe, I have also been wanting to find another use for my pomegranate molasses – Thank you! That looks fantastic!!

    Reply
  18. HoneyB says

    May 15, 2008 at 9:59 am

    I have never been a fan of lamb (probably how my mother cooked it) but I tried some one day in an Indian Resturaunt and found it wasn’t bad at all. I would be more than willing to try your recipe, you make it look so good!

    Reply
  19. Kitchen Elixir says

    May 15, 2008 at 10:01 am

    That looks amazing, I can’t believe you cooked it 🙂

    Reply
  20. Anonymous says

    May 15, 2008 at 10:35 am

    Your recipes are my inspiration for the day! 🙂

    Reply
  21. giz says

    May 15, 2008 at 10:47 am

    This recipe is totally restaurant quality. It looks extremely well cooked and the pomegranae reduction is a fabulour colour and looks like a really rich consistency. Ok, you get the Michelin award.

    Reply
  22. Gretchen Noelle says

    May 15, 2008 at 12:21 pm

    This looks like a tasty meal!

    Reply
  23. tigerfish says

    May 15, 2008 at 12:40 pm

    I have not tried lamp chops with pomegranate and red wine sauce but I’m already thinking it’s a perfect match. Robust flavor mellowed by the tannins of the sauce…yum!

    Reply
  24. Maya says

    May 15, 2008 at 12:51 pm

    Kevin:
    You made me smile this morning with that recipe. Looks lovely!

    Reply
  25. I Cook4Fun says

    May 15, 2008 at 1:55 pm

    I too wonder how you cook restaurant quality food everyday :)It so so delicious!!

    Reply
  26. Gloria says

    May 15, 2008 at 4:24 pm

    Què preciosa foto Kevin.!! What`s beautiful picture Kevin!!!xGloria

    Reply
  27. cakewardrobe says

    May 15, 2008 at 6:29 pm

    You have FINE meals! Lucky you!!!

    Reply
  28. Mike of Mike's Table says

    May 15, 2008 at 6:29 pm

    Looks like a delicious sauce. In working with lamb lately and seeing what you and others have done with it, I continue to be amazed at how many different fruits compliment the meat so nicely. Nice work!

    Reply
  29. Jeff says

    May 15, 2008 at 6:30 pm

    Nice use of the pom. One of my favorite fruits. I will have to hunt for molasses or figure out a way to make it.

    Reply
  30. xq says

    May 15, 2008 at 7:13 pm

    that looks/sounds amazingly delicious!

    Reply
  31. Anonymous says

    May 15, 2008 at 8:44 pm

    lamb is one of my all time favorite meats, i’m SO jealous of you for this!

    Reply
  32. Rhyleysgranny says

    May 15, 2008 at 9:01 pm

    I have pomegranate molasses in the cupboard. I love lamb so guess what’s next. Brilliant recipe
    xxx

    Reply
  33. Vicarious Foodie says

    May 15, 2008 at 9:47 pm

    What a nice meal! I love the sound of the pomegranate sauce.

    Reply
  34. Raquel says

    May 15, 2008 at 10:06 pm

    That sounds luscious!! Looks fantabulous! I love lamb chops, will have to try this soon.

    Reply
  35. Anonymous says

    May 15, 2008 at 10:13 pm

    This is a good article on pomegranate molasses, which you reminded me of…

    http://pomigranatejuice.com/pomigranate-molasses

    Reply
  36. pastry studio says

    May 15, 2008 at 10:50 pm

    Oh. My. God. So many beautiful things on this plate. I love how you take care of every last detail in maximizing both flavor and presentation. Incredibly luscious.

    Reply
  37. Nina's Kitchen (Nina Timm) says

    May 16, 2008 at 6:42 am

    This is a meal that I would pay a lot of money for….delicious.

    Reply
  38. Mochachocolata Rita says

    May 16, 2008 at 8:13 am

    super gorgeous!

    Reply
  39. gay says

    May 16, 2008 at 8:29 am

    Wish I could a bite of those lamb chops!

    Reply
  40. zlamushka says

    May 16, 2008 at 1:35 pm

    This is amazing. I am just browsing throught your blog and am amazed. You cook a lot, but foremost, you cook amazingly well. Everything is just perfect, Kevin.
    Would you consider having your blog cooked from in Tried And Tasted? come over for further details.

    Reply
  41. Marianna says

    May 17, 2008 at 9:05 pm

    wow, this looks scrumptious, and the flavours mmm they just sound fabulous!! Such a nice dish! Btw pomegrenate molasses is like a permanent item in our kitchen, we use it a lot in Middle Eastern cuisine. I love it’s distinct taste!

    Reply
  42. cook eat FRET says

    May 19, 2008 at 8:29 am

    i think your pantry could beat up my pantry…

    Reply
  43. Safa Tharib says

    May 24, 2008 at 12:28 am

    looks tasty, hmmmmmmm

    Reply
  44. Kat says

    March 10, 2009 at 12:30 am

    Pomegranates are one of my favourite fruits but I never knew you could use it in this way. I look forward to trying it next time a find pomegranates in the store.

    Reply
  45. Anonymous says

    May 20, 2009 at 4:44 am

    A very tasty dish with a great combination of flavours!

    Reply
  46. Sarah says

    November 15, 2009 at 9:42 am

    I made this tonight and it was AMAZING! Thanks!

    Reply
  47. Robin says

    January 4, 2011 at 1:28 am

    This was outstanding! I had trouble getting the sauce to thicken, and ended up using a bit of flour to help that process along. And I added a bit more honey and pomegranate seeds for garnish. I made extra sauce so I can try this over chicken.

    Reply
  48. Unknown says

    December 11, 2013 at 6:48 pm

    Slight twist, instead of throwing stock, pomegranate molasses, balsamic vinegar, honey, butter and rosemary in a pan, try layering the flavours. ie

    Brown shallots, add honey or brown sugar to caramelise. Add vinegar and molasses and reduce to syrup, add wine and rosemary, reduce by half. Then add stock and reduce until slightly thickened.

    Sieve and then whisk in a nob of butter. Serve.

    Reply
  49. Charles Buchikos says

    December 19, 2019 at 11:54 am

    Hi, I’d like to try your recipe but it calls foe 1/4 cup of stock. It doesn’t say what kind of stock. Please, do tell!

    Reply
    • kevin says

      December 22, 2019 at 4:58 pm

      a lamb stock is best, but I usually use beef stock or chicken stock if I’m out of beef. Enjoy!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.