Lamb Chops with a Red Wine and Pomegranate Reduction and Garlic, Butter, Rosemary Potatoes

Lamb Chops

This is a specialty recipe that I made as dinner for my 26th birthday! I hope you enjoy cooking and eating this as much as I did. Bon appetit!

For the lamb chops

Prep Time: 5 Minutes

Cook Time: 10 Minutes


4 lamb chops

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon oregano

For the potatoes

Prep Time: 5 minutes

Cook Time: 10 Minutes


5 redskin potatoes, cut into quarters

3 sprigs of rosemary

2 cloves of garlic minced

2 tablespoons of butter

For the sauce

Prep Time: 5 minutes

Cook Time: 20 minutes


1 tablespoon of olive oil

¼ cup of minced shallots

½ cup of red wine

1/3 cup of beef stock

¼ cup of pomegranate juice

2 tablespoons butter

1 teaspoon honey


  • Prep the sauce first as it takes longer to cook.
  • Coat a sauce pan with the olive oil
  • Over a medium-high heat, cook the shallots until they become translucent
  • Then add the red wine, the beef stock, and the pomegranate juice and cook until it begins reducing
  • Stir in the butter and stir and cook until it reduces.
  • Stir in the honey
  • While the sauce is reducing let’s shift our focus to the meat and potatoes
  • In a pan add the two tablespoons of butter over a medium-low heat, and add the potatoes and garlic
  • As the potatoes are being cooked, add the sprigs of rosemary and cover and continue cooking over a medium-low heat
  • While the potatoes are cooking and the sauce is reducing, start seasoning the lamb with the salt, pepper, and oregano
  • Coat a large pan with olive oil over a medium heat
  • Add the lamb chops and cook 5 minutes on each side
  • The food should be getting ready at the same time
  • Plate the lamb chops, adding the potatoes on the side, and drizzle the sauce over the lamb
  • Enjoy!

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