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lamb chops with cranberry balsamic reduction
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Garlicky Lamb Chops with Cranberry Balsamic Reduction

Garlicky Lamb Chops with Cranberry Balsamic Reduction, Pomegranate Seeds, and Pecans. The lamb chops are first marinated in olive oil, lemon juice, garlic, salt and pepper. Then, they are pan-seared until golden crust forms. Serving the lamb chops with balsamic reduction is a sure way to impress your family!
Course Main Course
Cuisine Mediterranean
Keyword lamb chops, lamb chops with balsamic reduction, pan-seared lamb chops
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 711kcal
Author Julia

Ingredients

Marinade

Balsamic reduction

Lamb Chops

Instructions

How to make the marinade

  • Combine 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, 1 teaspoon salt, ½ teaspoon pepper in a small bowl.
  • Stir.
  • Arrange lamb chops on a plate. Pour the marinade over the lamb chops, rubbing it in. Marinate for 30 minutes.

How to make a balsamic reduction

  • In a small saucepan or skillet, add honey, balsamic vinegar, and dried cranberries.
  • Bring this mixture to a brief boil, constantly stirring. Then reduce heat to low and simmer for 1 minute. Keep stirring, until the sauce reduces just a bit, and the cranberries puff up.
  • Stir in pomegranate seeds.

How to pan sear lamb chops

  • Allow lamb chops rest on the counter at room temperature for 30 minutes before cooking. In other words, take them out of refrigerator 30 minutes prior to cooking.
  • Heat 1 tablespoon olive oil in a large skillet (use stainless steel skillet or cast iron skillet) until hot.
  • Add lamb chops and sear on medium-high heat about 3 minutes on one side.
  • Turn the lamb chops over and cook for 3 minutes on the other side on medium-high heat. Use a splatter screen, if needed.
  • Then, reduce the heat to low and flip the lamb chops back to the other side.  Cook them on low heat for about 5 more minutes.
  • Remove the skillet from heat, cover with lid. Allow the lamb chops rest in the skillet, off heat, covered for about 10 minutes.
  • After 10 minutes, check the lamb loin chops for doneness. The internal temperature of chops should register at 145 F.  The lamb should have a pink color when cut in the center (not raw). If the lamb chops are still raw, continue cooking, covered, on medium heat for another 5-10 minutes, until they are properly cooked.

Assembly

  • Spoon the balsamic reduction over and around the lamb chops. Top with chopped pecans.

Nutrition

Calories: 711kcal | Carbohydrates: 56g | Protein: 43g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 128mg | Sodium: 688mg | Potassium: 678mg | Fiber: 2g | Sugar: 49g | Vitamin C: 5.7mg | Calcium: 43mg | Iron: 4.6mg