Pomegranate Lamb Chops with Pickled Onions
Seared lamb chops are finished with a tart pomegranate glaze and topped with quick pickled onions for a dish full of contrast.
Reducing pomegranate juice down to a syrup gives the lamb a glossy, tangy glaze without needing anything fussy. Pickling the onions while the lamb rests takes only a few minutes and adds crunch and acidity that balances the richness of the meat. Scatter the seeds from a fresh pomegranate over the top for a final pop of color and juice.
Ingredients
Method
Tap a number to mark a step doneCombine the sliced red onion with the red wine vinegar and a pinch of the salt in a small bowl and set aside to pickle.
Season the lamb chops with the remaining salt and the black pepper about 10 minutes before cooking so it has time to season the meat.
Heat the olive oil in a skillet over medium-high heat and sear the chops for 3 minutes per side until well browned.
Move the chops to a plate to rest while you pour the pomegranate juice and honey into the same skillet.
Simmer the pomegranate juice mixture for 6 to 8 minutes, scraping up the browned bits, until it reduces to a syrupy glaze.
Return the chops briefly to the skillet and turn them once to coat in the glaze on both sides.
Arrange the glazed chops on a platter, drain the pickled onions, and scatter both the onions and pomegranate seeds over the top.
Kitchen note
Save any extra pomegranate glaze in the fridge for up to a week; it works just as well brushed over grilled chicken or roasted carrots.
