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Seared Cranberry Lamb Chops

The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.

If you’re looking to spruce up a seasonal menu or add an elegant touch to an intimate dinner, give lamb chops a try!

Quickly pan-seared and finished with a fast braise in the oven, the hardest part of this recipe is waiting for the lamb to marinate overnight, but it’s worth it – trust me!

Seared Cranberry Lamb Chops

Although these lamb chops are delicious on their own – I couldn’t just couldn’t stop there! So, in the spirit of the holidays, I incorporated one of my favorite timely flavors in the form a cranberry pomegranate sauce!

The fruity and meaty flavors are an ideal combination for this time of year!

Seared Cranberry Lamb Chops
Seared Cranberry Lamb Chops
Cook time:
30min
Prep time:
30min
Total time:
60min

Servings:
4-6

Ingredients

For the Lamb Chops and Marinade

  • 4-6 lamb chops
  • Juice of a lemon
  • 4 Tbsp. olive oil
  • 2 tsp. minced garlic
  • 1/4 cup juice of an orange
  • 1 tsp. red pepper flakes
  • 2 Tbsp. Heinen's honey
  • 1 tsp. rosemary and thyme, freshly chopped
  • 1/2 tsp. cayenne pepper
  • 1/8 cup pomegranate seeds

For the Cranberry Pomegranate Sauce

  • 2 cups cranberries
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • Juice of an orange and lemon
  • 1/2 an orange, peeled and chopped
  • 1 pomegranate, peeled, use 3/4ths of the seeds for the sauce and save the rest for the topping

Instructions

  1. Add all of the marinade ingredients to a large Ziploc bag. Add the lamb chops, seal the bag and refrigerate for a minimum of four hours, but preferably overnight.
  2. Add all of the ingredients for the cranberry pomegranate sauce to a pot in the order listed above. Bring to a boil, then simmer for 30 minutes. Use a traditional blender or immersion blender to blend the sauce to a smooth consistency. Set aside.
  3. Preheat the oven to 450°F.
  4. Use a braiser, Dutch oven or a cast iron skillet to sear the lamb chops over medium-high heat. Sear the lamb chops for 4-5 minutes on each side to develop a brown crust.
  5. Place that braiser, Dutch oven or skillet in the preheated oven, uncovered. Cook the lamb chops for 8 minutes on each side, or until your desired doneness is achieved.
  6. Serve immediately with the cranberry pomegranate sauce and garnish with extra pomegranate seeds.

Seared Cranberry Lamb Chops

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