Persian Lamb Chops

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Aug 25, 2015


Persian Lamb Chops

Posted in : Uncategorized on by : globalwebdesign

Persian Lamb Chops
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Yield Servings
Author 3rd Annual Plugrá Magnifique Recipe Contest
Prep time 45 minutes
Cooking time 5 minutes
Total time 50 minutes


Persian Lamb Chops


  • 4 tablespoons olive oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cardamom
  • 2 cloves garlic, finely minced
  • 1 cup pomegranate juice
  • 1 1/2 tablespoons orange blossom honey
  • 1 1/2 tablespoons lemon juice
  • 12 lamb chops
  • salt and pepper to taste
  • 2 tablespoons mint leaves, fresh, finely chopped
  • Pomegranate Butter Sauce


  1. Preheat oven to 375°F.
  2. In a large baking dish, combine 2 tablespoons oil, coriander, cumin, cardamom, garlic, pomegranate juice, honey, and lemon juice; mix until well combined.
  3. Add lamb chops and coat with marinade. Marinate for 30 minutes.
  4. Heat 1 tablespoon oil in a large skillet over medium-high heat.
  5. Remove 6 lamb chops from marinade.
  6. Season with salt and pepper.
  7. Add 6 lamb chops to the skillet, sear on each side for 1 minute.
  8. Transfer lamb chops to a rimmed baking sheet.
  9. Add another tablespoon of oil to the skillet and add the remaining lamb chops. Sear on each side for 1 minute each.
  10. Transfer to a baking sheet.
  11. Bake lamb chops for 6 to 8 minutes or until cooked to medium-rare.
  12. Drizzle with Pomegranate Butter Sauce and sprinkle with mint leaves.