Lamb Braised in Pomegranate


This lamb with pomegranate sauce is about as seasonally appropriate as it gets and one of the best things I've tasted in a long time.

Prep Time:
15 mins
Cook Time:
2 hrs 30 mins
Total Time:
2 hrs 45 mins


  • 3 pounds lamb shoulder blade chops

  • salt and freshly ground pepper to taste

  • 1 tablespoon vegetable oil

  • 1 onion, sliced

  • 1 pinch salt

  • 4 cloves garlic, sliced

  • 2 cups pomegranate juice

  • cup aged balsamic vinegar

  • 8 fresh mint leaves

  • ¼ teaspoon dried rosemary

  • ¼ teaspoon red pepper flakes

  • 1 tablespoon honey, or more to taste

  • 2 tablespoons pomegranate seeds

  • 1 tablespoon sliced fresh mint leaves

  • 1 tablespoon pumpkin seeds


  1. Preheat the oven to 300 degrees F (150 degrees C).

  2. Generously season lamb chops with salt and black pepper.

  3. Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.

  4. Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.

  5. Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.

  6. Stir mint leaves, rosemary, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to the Dutch oven, spoon pomegranate mixture over lamb, and cover.

  7. Cook in the preheated oven until lamb is fork tender, about 2 hours.

  8. Transfer lamb to a plate and set the Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.

  9. Stir in honey and season with salt and black pepper. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.

    close up view of Lamb Braised in Pomegranate served with baked pumpkin, garnished with fresh herbs, pumpkin seeds and pomegranate seeds on a white plate
    Chef John

Nutrition Facts (per serving)

546 Calories
34g Fat
23g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 546
% Daily Value *
Total Fat 34g 44%
Saturated Fat 14g 69%
Cholesterol 135mg 45%
Sodium 190mg 8%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 3%
Total Sugars 18g
Protein 35g
Vitamin C 4mg 21%
Calcium 46mg 4%
Iron 3mg 16%
Potassium 540mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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