2026 – Arkivert Oppskrift (W14)

Spiced Lamb Chops with Pomegranate Glaze

Name: Spiced Lamb Chops with Pomegranate Glaze
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 porsjoner
Cuisine: Norsk
Ingredients: 8 pcs Lamb chops; 2 tbsp Olive oil; 1 tsp Ground Cumin; 1 tsp Ground Coriander; 1 tsp Smoked Paprika; 0.5 tsp Ground Cinnamon; 1 to taste Salt and freshly ground black pepper; 250 ml Pomegranate juice; 2 tbsp Honey; 1 tbsp Balsamic vinegar; 200 g Couscous; 250 ml Vegetable broth; 1 handful Fresh parsley, chopped; 1 handful Fresh mint, chopped; 1 pc Lemon; 150 g Greek yogurt; 50 g Pomegranate seeds, for garnish

This week, we're elevating your dinner with a dish that's bursting with flavor and elegance. Our Spiced Lamb Chops with a sweet and tangy Pomegranate Glaze are perfectly balanced by a fresh herbed couscous, creating an exciting yet surprisingly simple meal for any night of the week.

Forberedelse

15 min

Steketid

20 min

Porsjoner

Ingredienser

Lamb chops8 pcs
Olive oil2 tbsp
Ground Cumin1 tsp
Ground Coriander1 tsp
Smoked Paprika1 tsp
Ground Cinnamon0.5 tsp
Salt and freshly ground black pepper1 to taste
Pomegranate juice250 ml
Honey2 tbsp
Balsamic vinegar1 tbsp
Couscous200 g
Vegetable broth250 ml
Fresh parsley, chopped1 handful
Fresh mint, chopped1 handful
Lemon1 pc
Greek yogurt150 g
Pomegranate seeds, for garnish50 g

Slik gjør du

Pat the lamb chops dry. In a small bowl, mix cumin, coriander, paprika, cinnamon, salt, pepper, and 1 tbsp of olive oil. Rub the spice mix all over the lamb chops and set aside.

To make the glaze, combine pomegranate juice, honey, and balsamic vinegar in a small saucepan. Bring to a simmer over medium heat and let it reduce by half until it thickens slightly (about 10-15 minutes).

While the glaze reduces, prepare the couscous. Bring the vegetable broth to a boil. Place the couscous in a heatproof bowl, pour the boiling broth over it, cover, and let stand for 5-7 minutes. Fluff with a fork.

Stir the chopped parsley, half of the chopped mint, a squeeze of lemon juice, and a drizzle of olive oil into the fluffed couscous. Season to taste.

Heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat. Sear the lamb chops for 3-4 minutes per side for medium-rare, or to your desired doneness.

During the last minute of cooking, brush the pomegranate glaze generously over both sides of the chops.

In a small bowl, mix the Greek yogurt with the remaining chopped mint and a small squeeze of lemon juice.

Serve the glazed lamb chops immediately on a bed of the herbed couscous. Drizzle with any remaining glaze, add a dollop of the mint yogurt, and garnish with fresh pomegranate seeds.

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