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.