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Lamb Braised in Pomegranate

Lamb Braised in Pomegranate

Chef John

"This pomegranate braised lamb shoulder is about as seasonally appropriate as it gets, and one of the best things I've tasted in a long time."
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2 h 45 m servings 546 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 34.1 g
  • 52%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 34.9 g
  • 70%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

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  1. Preheat oven to 300 degrees F (150 degrees C). Generously season lamb chops with salt and black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. Stir rosemary, mint leaves, 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 Dutch oven, spoon pomegranate mixture over lamb, and cover.
  6. Cook in the preheated oven until meat is fork tender, about 2 hours. Transfer lamb to a plate and set 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.
  7. Stir in honey and season with salt and black pepper to taste. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.

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Read all reviews 19
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What a delicious recipe! My husband, kids and I loved this lamb. Very tasty and so juicy. I highly recommend this recipe for those who like Moroccan style stews and lamb. I didn't have lamb chop...

Made this for my boyfriend. He loved it! Very tender and juicy. Paired it with butternut squash for a nice fall dinner.

This recipe is awesome and other than getting the seeds out of the pomegranate, it was pretty easy!

I made this for my girldfriend's birthday dinner and it was a hit. Her friend who wasn't a fan of lamb couldn't believe how much she loved it! So simple and easy to make, just like Chef John say...

This was great. The pomegranate juice inspired me to take a cue from Persian cuisine, so when preparing the braising sauce I (as the boss of my sauce) added cloves, a pinch of dried ginger and s...

This was falling off the bone and delicious. I picked up the PomWonderful juice and later realized that it was their pomegranate/cherry juice rather than straight pomegranate. Did not matter, ...

We've made this a few times, and its excellent. We've used different cuts of lamb, from shoulder, to leg and they have all worked excellently. We've also done this recipe once in the slow-cooker...

My mother-in-law made this for Christmas dinner a couple of years ago, using a leg of lamb instead of chops. It was fantastic, and so festive with the pomegranate seeds. I need to have this agai...

Marvelous! The flavors sang a beautiful melody. I like it when my the meat falls from the bone though. These were tender but they didnt fall of the bone. Next time I will make everything exactl...

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