Skip to content

Seared Cranberry Lamb Chops

Seared Cranberry Lamb Chops
View Recipe

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


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


  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

Ashley Durand

By Ashley Durand

Leave a review!

Your name will be displayed if entered. Email address will not be published.
Required fields are marked *

Related Recipes & Stories