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4 servings


0 hours 5 mins


0 hours 25 mins


0 hours 40 mins
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4 Lamb Loin Chops
2 Tbsp. Butter
1 Tbsp. Patricia and Paul’s Rosemary Olive Oil
2 Sprigs of Fresh rosemary plug more to garnish
1/4 Cup of Patricia and Paul’s Pomegranate Balsamic Vinegar
1/4 Tsp. Sugar
Kosher Salt and freshly ground black pepper to taste
2 Tbsp. Pomegranate seeds, to garnish
Flaky Sea Salt to finish


1) Preheat oven to 350 degrees. (NOTE: times above include rest time.)
2) Dry the lamb chops with paper towel and season with salt and pepper on all sides.

3) Heat a cast iron skillet over medium-high heat. Add the butter, olive oil and two springs of rosemary. When butter is melted and the pan is really hot, add the lamb chops. Sear until really brown, and flip over to sear the other size. Then, put the chops on the other sides (about two minutes on every side), until golden all around.

4) Place the pan in the oven and roast for about 15 minutes until cooked through, basting with the butter-olive oil-rosemary flavored liquid every five minutes.
5) Meanwhile, heat the balsamic vinegar and sugar on the stove until reduced by half and you have a thick, syrupy consistency. Keep warm over very low heat.
6) Remove the chops from the oven, baste one more time and move to a cutting board to rest for 5 minutes.

7) Serve the chops on a platter drizzled with the balsamic glaze and sprinkled with the flaky salt. Scatter the pomegranate seeds over the chops and garnish the plate with a rosemary sprig or two. Dig in!

NOTES:  If you like lamb, this is a treat you don’t want to miss.  So simple in its preparation, yet so amazing in flavor.  The key here is to use the freshest lamb possible, season really well on all sides of the chop and use these amazing artisanal olive oil and vinegar flavors.  This is an incredible dish.

A couple of tips to make it perfect every time:

.  Make sure the meat comes to room temperature before cooking.  Let rest on the kitchen a good half hour before searing.

.  Dry the chops with paper towels to keep the chops from steaming when cooking.  Nice dry chops mean a nice brown sear.

.  Season really, really well with salt and pepper.  This is a thick cut of meat and needs it.  Season all the sides.

.  Sear the chops on all sides, not just the top and bottom.  It takes a little extra time but this will melt off some of the fat cap and render it crispy.

.  You want to cook the meat to your own preference.  Because it is lamb, I prefer it medium-well and the cook times will get you there with just a touch of pink in the middle.  If you prefer it less cooked, just reduce the cook time in the oven.

.  Make sure you let the meat rest a good 5 -10 minutes before cutting into the chops.  This will allow the juices to redistribute back into the meat before you cut into it.

.  The balsamic glaze is the finishing touch that makes this dish special  Simply boiling down the balsamic vinegar with a little sugar creates a syrupy consistency that is sweet.  Perfect on the lamb with the pop of fresh pomegranate seeds on top.

.  My final tip for this dish is the specialty flavored olive oil and balsamic vinegar used in this dish.  The flavors are off the chart and make the whole dish.

If you like this dish and the flavor combination of rosemary and pomegranate, try my Steak Crostini, Rosemary and Pomegranate Butter Board and my Rosemary and Pomegranate Beef Stew.  The perfect side dishes for this lamb are my Roasted Rosemary and Pomegranate Pears and Onions and My Crispy Parmesan Potatoes.  Try them all!

Don’t forget to purchase the artisanal Rosemary Olive Oil and Pomegranate Balsamic Vinegar from Patricia and Paul.  You can see these right specialty food items right on my shop.