Ingredients
Serves 2
- 4 lamb loin chops (about 1 inch thick)
- 2 tablespoons olive oil
- 1 teaspoons ground cumin
- 1 teaspoons smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground coriander
- 1 Tbsp kosher salt
- ½ teaspoon black pepper
- 4 garlic cloves, minced
- ½ cup pomegranate juice
- 1/3 cup Clif Family Cabernet Sauvignon
- 1 tablespoons honey
- 2 fresh rosemary sprigs
- 1 tablespoon unsalted butter
- 2 tablespoons pomegranate seeds, for garnish
- 8 fresh mint leaves, for garnish
Instructions
Make the spice rub: In a small bowl, combine ground cumin, smoked paprika, ground cinnamon, ground coriander, kosher salt, and black pepper. Pat the lamb loin chops dry with paper towels, then rub all over with olive oil and the spice mixture. Press minced garlic onto both sides. Let rest at room temperature.
Start the reduction: In a small saucepan over medium heat, combine pomegranate juice, Cabernet Sauvignon, honey, and rosemary sprigs. Bring to a simmer and cook, stirring occasionally, until reduced by half and slightly syrupy.
Sear the lamb chops: Heat a cast-iron or heavy skillet over high heat until very hot. Sear the lamb chops for 3–8 minutes per side for medium-rare (internal temp 130°F). Work in batches if needed to avoid crowding.
Rest the lamb: Transfer the lamb chops to a plate, tent loosely with foil, and let rest. This keeps them juicy.
Finish the sauce: Remove the rosemary from the reduction. Over low heat, whisk in unsalted butter until glossy. Taste and adjust seasoning.
Plate and serve: Arrange 2 chops per plate and drizzle generously with the pomegranate reduction. Scatter pomegranate seeds, for garnish and fresh mint leaves, for garnish over the top. Serve immediately alongside couscous, flatbread, or roasted vegetables.
Pair with Clif Family Howell Mountain Cabernet Sauvignon
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