Pomegranate Braised Lamb

10/08/2016 | BY Christina Feindel

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Lamb recipes may be most common around Easter time, but they often make an appearance during the winter months as well. There aren’t really any traditions in my household; it’s just the two of us most years, so we generally keep our holiday dishes small and simple, with an elegant presentation. I also like to try new things, and the holidays are a good excuse to try something a little fancier or more expensive than usual. I had to hike to the nearest Whole Foods to find lamb chops in my area, but they were only $9 a pound – which, even if it’s more than I spend on poultry, pork, or beef, is about what I spend on seafood, so that didn’t seem too bad.

After simmering in pomegranate juice and caramelized onions, these chops are sprinkled with the festive red gems of pomegranate seeds. Serve with mashed cauliflower, roasted root vegetables, and a small side salad for a well-rounded, 100% comforting fall meal!

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5.0 from 1 reviews
Pomegranate Braised Lamb
 
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Serves: 4 servings
Ingredients
  • 2 lbs lamb chops
  • 6 tablespoons bacon fat
  • 1 onion, chopped
  • 1 cup pomegranate juice
  • ½ teaspoon sea salt
  • 2 large pomegranates, seeds only
Instructions
  1. Place the lamb chops in a large pot and cover with water, then bring to a boil over high heat.
  2. Reduce the heat to medium and simmer for 20 minutes. Set aside the lamb and discard the broth. Rinse out the pot.
  3. Heat the bacon fat in the pot and saute the onions over medium heat until translucent, about 5 minutes.
  4. Add the lamb to the pot and continue cooking for 20 minutes, stirring frequently.
  5. Add the juice and salt and continue cooking another 20-30 minutes, until the lamb is cooked through.
  6. Add the pomegranate seeds, then serve.

 

About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.

6 comments

  • Chelsea says
    10/18/16

    Hello, I was wondering why you discard the broth in this recipe.

    Reply

    • Christina Feindel says
      04/11/17

      It isn’t needed to finish off the lamb, but you can keep it for another recipe if you like.

      Reply

  • Meri says
    11/13/16

    Can coconut oil be used instead of bacon fat?

    Reply

  • Sanj says
    10/21/17

    This is one of my fiancés favorite dishes. I didn’t have pomegranate juice the first time I made this dish, so I used a red blend wine and it was delicious! I’m making it again tonight but with the pomegranate juice and we both can’t wait to try it, again. Thank you for such an easy and satisfying meal!

    Reply

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