Description
Succulent lamb rib chops marinated and roasted to perfection.
Ingredients
Scale
- 8 lamb rib chops (2–2½ pounds)
- 3 Tbsp unsalted butter (melted, divided)
- 0 cup pomegranate juice (divided)
- 2 Tbsp Dijon mustard (divided)
- 2 tsp dried rosemary (crushed or 3 tsp fresh)
- 1 tsp kosher salt
- 0 tsp black pepper (freshly ground)
- 0 cup chicken broth
- 1 Tbsp honey
- 1 tsp Dijon mustard
Instructions
- In a bowl, whisk 2 Tbsp melted butter, 2 Tbsp pomegranate juice, 2 Tbsp Dijon mustard, rosemary, salt, and pepper.
- Add chops to a large resealable bag, pour in marinade, remove air, seal, and refrigerate for 4 hours or up to overnight.
- Preheat oven to 400°F. Remove chops from bag, discard marinade, and pat dry.
- Heat remaining 1 Tbsp butter in a skillet over medium-high heat until shimmering. Add chops and sear 2–3 minutes per side until deep brown.
- Transfer skillet to oven and roast 5–7 minutes for medium-rare.
- Transfer chops to a plate, tent with foil, and rest for 5 minutes.
- Return skillet to medium heat. Add ¼ cup pomegranate juice and ¼ cup chicken broth; simmer 2 minutes.
- Whisk in honey and 1 tsp Dijon mustard; simmer 1 more minute. Season with salt and pepper.
- Spoon sauce over chops before serving.
Notes
- Make sure to let the lamb rest after cooking for optimal juiciness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 chops
- Calories: 380
- Sugar: 0
- Sodium: 640
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 90mg