These small lamb rib chops get a crisp, caramelized exterior from a hot sear, an herbaceous smear of pesto, and a glossy tangy-sweet pomegranate-balsamic glaze for bright contrast.
The whole dish comes together in about 25 minutes, making it ideal for a speedy weeknight main or a show-stopping dinner; slice and serve after a short rest so the meat stays juicy.
Why You’ll Love This Recipe
High heat gives the chops a quick, flavorful crust while the pesto adds herbal richness and the pomegranate-balsamic reduction brings sweet-tart balance. The short hands-on time and straightforward technique make it an easy but elegant dinner.
For a simple, tear-and-share accompaniment, serve these chops with warm, rustic flatbread—try the easy No Yeast Flatbread to soak up the glaze.
Ingredients You’ll Need
Make the Pomegranate Glaze and Cook the Lamb Chops
- Combine 1/2 cup pomegranate juice and 1/8 cup balsamic vinegar in a small saucepan and bring to a boil. Immediately reduce the heat to low and simmer gently, stirring occasionally, until the liquid reduces significantly and the sauce begins to thicken, about 10–15 minutes; the sauce is ready when it coats and sticks to a metal spoon.
- While the sauce is reducing, mix 4 tbsp pesto sauce with 1 tbsp olive oil to loosen it. Spread the pesto mixture evenly on both sides of the 8 small lamb rib chops; add salt only if needed, since pesto and the glaze add plenty of flavor.
- When the sauce has reduced to the coating stage, turn off the heat and set it aside to cool — it will thicken further as it cools, becoming glossy and spoonable.
- Heat a cast iron grill pan over high heat until very hot. Place the lamb chops on the pan and sear for 2–3 minutes on the first side to develop a caramelized crust. Flip and sear for an additional 3 minutes for medium to medium-well, or 4 minutes for well-done (keep the recipe’s exact sear times for reliable results).
- Transfer the lamb chops to a serving platter and let them rest 3–5 minutes so juices redistribute; spoon or drizzle the pomegranate sauce over the chops just before serving.
Sauce Texture Tips
The glaze should be syrupy and glossy, not syrup-thick like jam. A quick simmer reduces the liquid and concentrates flavor while preserving brightness.
- Simmer 1/2 cup pomegranate juice + 1/8 cup balsamic until it coats a spoon (about 10–15 minutes).
- Turn off heat and let it cool — the sauce will thicken more as it loses heat.
- If it becomes too thick, gently warm and whisk in a splash of pomegranate juice to loosen.
Sear Time & Doneness
Precise sear times give repeatable results for thin rib chops. Use the listed timing and adjust only if your chops are noticeably thicker or thinner than typical small rib chops.
- Sear first side 2–3 minutes to build a crust.
- Flip and sear 3 minutes more for medium/medium-well, or 4 minutes for well-done.
- Let chops rest 3–5 minutes before slicing to keep them juicy.
Make-Ahead & Storage
The reduction and pesto approach both lend themselves to make-ahead prep: the glaze can be reduced in advance and refrigerated, then gently reheated; pesto can be store-bought or prepared a day ahead.
- Make the glaze up to 3 days ahead and warm briefly before serving.
- Store leftover cooked chops in an airtight container in the fridge for 2–3 days; reheat gently to avoid overcooking.
- Pesto can be made up to 3 days ahead or frozen in small portions.
Recipe Tips
Why mix oil into the pesto?: Adding 1 tbsp olive oil loosens the pesto so it spreads thinly and won’t clump; a thinner coating also crisps better and browns more evenly against the hot pan.
Sauce thickness cue: Look for the sauce to coat and stick to a metal spoon — that visual cue (about 10–15 minutes) means the reduction will be glossy and will thicken more as it cools.
Pan temperature matters: A very hot cast iron grill pan is essential for a good crust; if the chops steam instead of sear, the pan isn’t hot enough.
Fresh pomegranate juice: To get 1/2 cup fresh juice, smash the seeds of 1 small pomegranate with a potato masher and strain through a fine sieve — it’s brighter than bottled juice.
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Frequently Asked Questions
Finish and serve
Once the chops have rested and the glaze is spooned over them, plate with simple sides that won’t overwhelm the bright sauce—roasted vegetables, a light salad, or a soft flatbread work especially well.
This combination of crisp sear, herbaceous pesto, and tangy-sweet pomegranate glaze makes an easy weeknight upgrade or an elegant centerpiece for guests.
Lamb Chops with Pesto and Pomegranate Sauce
Equipment
- small saucepan
- cast iron grill pan
Ingredients
- 8 small lamb rib chops
- 4 tbsp pesto sauce
- 1 tbsp olive oil
- salt optional
- 1/2 cup pomegranate juice
- 1/8 cup balsamic vinegar
Instructions
- Combine 1/2 cup pomegranate juice and 1/8 cup balsamic vinegar in a small saucepan and bring to a boil. Reduce heat to low and simmer until the liquid reduces significantly and the sauce begins to thicken, about 10-15 minutes; the sauce is ready when it coats and sticks to a metal spoon.
- While the sauce is cooking, mix 4 tbsp pesto sauce with 1 tbsp olive oil, then spread the pesto mixture on both sides of the 8 small lamb rib chops.
- When the sauce has reduced, turn off the heat and set it aside to cool; it will thicken further as it cools.
- Heat a cast iron grill pan over high heat until very hot. Place the lamb chops on the pan and sear for 2-3 minutes on the first side; flip and sear an additional 3 minutes for medium to medium-well, or 4 minutes for well-done.
- Transfer the lamb chops to a serving platter and sprinkle with the pomegranate sauce.
