Warm, comforting undertones of fall flavors like cinnamon, nutmeg and coriander create a lamb crust that pairs perfectly with sweet, tart burgundy pomegranate sauce. Aroma alone will get you in the holiday spirit.
In a small bowl, combine cumin, coriander, white pepper, cinnamon, nutmeg and sea salt, mix to combine.
Blot lamb chops with a paper towel to dry.
Rub spice mixture onto both sides of each chop.
Heat a cast iron skillet over medium heat. When hot, add oil.
Place lamb chops into hot pan, do not move, allowing to sear and form a crust for approximately 3-4 minutes.
Turn and cook for the same time on the other side. Chops should be a nicely browned and an internal temperature just shy of 145 degrees. They will come to temp while resting.
Remove and set on a plate while preparing the pomegranate gravy.
In the same pan, pour off excess oil. Add pomegranate juice, heating over low heat.
In a small bowl, whisk together cornstarch and water. Whisk into heated pomegranate juice along with apple cider vinegar and sugar. Continue to whisk until sauce thickens slightly and sugar has dissolved.
Right before serving, add unsalted butter.
Plate lamb loin chops on each plate, top with about 2 tablespoons pomegranate sauce and 2 tablespoons pomegranate arils.
Serve immediately. If you tried and like this recipe, come back and let us know how it was!
Note: Even though this dish doesn’t use fresh thyme or rosemary, both are excellent to have on hand for décor and garnish during the holiday season.