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Curry Lamb Chops with Cranberry Pomegranate Chutney

Pomegranate sauce tops lamb chops beside peach and Israeli couscous salad

PC Lamb Loin Chop

Curry Lamb Chops with Cranberry Pomegranate Chutney

Using frozen pomegranate arils means you don’t have to endure the often messy task of seeding a whol...

Using frozen pomegranate arils means you don’t have to endure the often messy task of seeding a whole fruit. Keep an eye on the lamb chops as they’re cooking – if the spices start to burn, simply lower the heat and turn the chops. Sprinkle with fresh mint and extra thawed pomegranate arils, if you like.

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 25 mins
  • Serves: 8
  • Dish Type: British, Canadian, Indian
  • Season: Holiday
  • Course: Main
  • Main Ingredient: Lamb Chops
  • Amount Per Serving

    % Daily Value

  • Calories

    390 cal

  • Total Fat

    17 g

  • Saturated Fat

    6 g

  • Sodium

    550 mg

  • Total Carbohydrate

    13 g

  • Dietary Fiber

    1 g

  • Sugars

    9 g

  • Protein

    44 g

Curry Lamb Chops with Cranberry Pomegranate Chutney

Pomegranate sauce tops lamb chops beside peach and Israeli couscous salad

PC Lamb Loin Chop

  • Amount Per Serving

    % Daily Value

  • Calories

    390 cal

  • Total Fat

    17 g

  • Saturated Fat

    6 g

  • Sodium

    550 mg

  • Total Carbohydrate

    13 g

  • Dietary Fiber

    1 g

  • Sugars

    9 g

  • Protein

    44 g

How to make

Ingredients

  • Lamb Chops:

  • 2 tsp (10 mL)

    Curry powder
  • 1 tsp (5 mL)

    Each cumin seeds, salt and freshly ground black pepper
  • 16

    PC® Australian Lamb Loin Chops (about 3.5 lb/ 1.6 kg)
  • 2 tbsp (25 mL)

    Olive oil
  • Chutney:

  • 1 tsp (5 mL)

    Olive oil
  • 2 tsp (10 mL)

    Minced peeled fresh ginger
  • 1 cup (250 mL)

    Frozen PC® Cranberries frozen
  • 1/4 cup (50 mL)

    Packed brown sugar
  • 1/2 tsp (2 mL)

    Each salt and freshly ground black pepper
  • 1 cup (250 mL)

    Frozen PC® Pomegranate Arils frozen
  • 2 tsp (10 mL)

    Grated orange zest

How to make

  • Step 1

    Prepare Lamb Chops: Stir together curry powder, cumin seeds, salt and pepper in small bowl. Rub all over lamb chops.

  • Step 2

    Heat oil in large nonstick skillet over medium-high heat. Working in batches, cook lamb, turning occasionally, until instant-read thermometer reads 145°F (63°C) when inserted in centre of chops for medium-rare, 5 to 6 minutes. Transfer to serving platter.

  • Step 3

    Meanwhile, prepare Chutney: Heat oil in small saucepan over medium heat. Add ginger; cook, stirring often, until fragrant, about 1 minute. Add frozen cranberries, brown sugar, salt and pepper; cook, stirring often, until cranberries burst and sauce thickens, about 6 minutes. Stir in frozen pomegranate arils; cook until heated through, about 1 minute. Remove from heat; stir in orange zest. Serve with lamb chops.

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