Lamb Braised in Pomegranate

Lamb Braised in Pomegranate

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Chef John 22849

"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:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

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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

  • Cook

  • Ready In

  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.



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

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...

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...

Wonderful Christmas dinner!!! Everyone loved it.

wow! Best Lamb dish I have had in a very long time!

In preparation for my ladies' lunch gourmet, I prepared this for my husband, who does not like lamb. He raved and exclaimed about how excellent it was!!! He suggested that asparagus and twice ...

This is a recipe that you will love. In a restaurant this is easily a $40.00 meal. Have made this numerous times now and is fantastic. I leave the pumpkin seeds out


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