One Skillet Rosemary Roasted Garlic Lamb Chops

JUMP TO RECIPE Get ready to be a kitchen hero with this one skillet recipe. What I love about OMG! Cabernet Roasted Garlic Marinade is that it's full of flavor taking the guess work out of creating gourmet meals that'll have your friends and family thinking you're a world class chef.


This recipe meal has everything for a complete plate cooked all in one 12-in cast iron skillet. My recipe uses lamb chops, baby potatoes and asparagus with a pomegranate balsamic reduction. I used OMG! D'anjou Pear White Balsamic Vinegar for the reduction sauce for maximum flavor but you can use any balsamic vinegar.


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How to juice a pomegranate

Extracting juice from fresh pomegranate seeds is easy. 1 medium pomegranate can yield about ½ a cup of juice.


Place your seeds into a blender and pulse the seeds for a few seconds. You don't want to do this for too long or the seeds will break. This step is only to help release some of the juices from the seeds.

Place a strainer over top of a cup or bowl to catch the juice. I use a measuring cup so I can gauged how much juice I'm getting. I work in batches to keep from making a mess.


Spoon a couple of spoons of seeds into the strainer and use the back of a spoon to press the seeds in to the strainer rubbing it back and forth to mash the seeds and get all of the juices out. And repeat.


2 Servings, Approx. 1 hr


What You'll Need

  • 3-4 lamb chops

  • 10-12 baby potatoes, halved

  • 4 oz. asparagus spears

  • 4 Tbsp OMG! Cabernet Roasted Garlic Marinade, separated

  • 3-4 tsp sea salt, separated

  • 1 tsp pepper, separated

  • 2 garlic cloves, sliced

  • 2 garlic clove, minced

  • 1½ Tbsp butter, separated

  • 2 Tbsp parmesan, shredded

  • ½ lemon

  • 1 tsp rosemary (fresh or dried)

  • Fresh rosemary sprigs, optional

  • 1 Tbsp of parsley, chopped, optional

Pomegranate Balsamic Reduction

All You Need To Do

  1. Preheat your oven 425° F.

  2. Massage 2 Tbsp of the OMG! Cabernet Roasted Garlic Marinade into your lamb chops and place it into a covered bowl or storage bag.

  3. Add your sliced garlic to the bag and refrigerate for at least 20 mins.

  4. Place your baby potatoes into a small bowl.

  5. Add 1 minced garlic, parmesan, 1 Tbsp of the marinade (adjust if needed depending on the size and number of potatoes being used), 1 tsp sea salt, ¼ tsp pepper and toss evenly coating the potatoes.

  6. Place the potatoes along one edge of your skillet. Allow for all of he potatoes to sit separately flat on the skillet for even cooking.

  7. Heat in oven for 15 mins.

  8. Remove your lamb chops from the fridge and lay it out flat on a paper towel. Season each side with sea salt and pepper. Let it sit for about 15 mins.

  9. Create a foil packet for your asparagus. (I like to cook my asparagus in a foil packet because it locks in all of the juices and flavors in with the asparagus and it keeps the tips from burning and drying out.

  10. Add 1 Tbsp of marinade, ½ Tbsp of butter (chopped), juice from ½ a lemon, 1 minced garlic, ½ tsp sea salt, ¼ tsp pepper and 1 tsp parsley.

  11. Fold up the ends of your foil to create a little package for your asparagus and a place that packet on the opposite end of your skillet from the potatoes.

  12. Take a spoon and toss your potatoes a bit to keep it from burning.

  13. Cook for another 5-7 mins until your asparagus is tender.

  14. Prepare your reduction sauce.

  15. Combine your pomegranate juice and vinegar in a small saucepan over high heat until it comes to a boil, stirring occasionally.

  16. Reduce your heat to medium low and continue to simmer, stirring occasionally, until the juices are reduced to half and becomes syrup.

  17. Remove from heat and set aside.

  18. Remove skillet from the pan and set it on your stove top. Remove the foil packet from the skillet and heat on medium high.

  19. Sear the sides of you lamb chops first for about 3-5 mins each side in the center of the skillet and let the fat melt onto the skillet.

  20. Once the sides are seared. Add 1 Tbsp butter to the center for a few seconds as it melts and mixes into the lamb fat. Then lay your lamb chop flat and sear for approx 3-5 mins each side.

  21. Remove the asparagus from the foil packet and place directly onto the skillet on the opposite side of your skillet.

  22. Occasionally turn and toss your asparagus and potatoes to keep from burning and keep a close eye on your garlic slices. Spoon foaming butter over top of your lamb chops occasionally.

  23. Remove from heat.

  24. Spoon your reduction sauce over the lamb chops. Sprinkle the pomegranate seeds over lamb chops (optional) and the remaining parsley over the whole pan and garnish with lemon wedges and rosemary sprigs.

  25. Enjoy!

Make extra pomegranate balsamic sauce! It goes well with fish and as a salad dressing too!




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