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Lamb Chops Braised in Pomegranate Juice

In this video, you’ll see how to make lamb shoulder chops braised slowly in pomegranate juice. The keys to this lamb chop recipe are getting a nice dark sear on the chops and de-glazing the pan with pomegranate juice and a splash of balsamic vinegar. You’ll take the pan from stovetop to oven for a little flavor-building braising. The lamb comes out tender and succulent. If you like, reduce the sauce a little to concentrate flavors or reduce it all the way to a glaze. (As Chef John will tell you, you’re the boss of your sauce.) Either way, the succulent lamb and the tangy pomegranate sauce make for a magnificent fall entrée. Watch the video, then get the recipe for Chef John’s Lamb Chops Braised in Pomegranate Juice.

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