Searing the lamb before roasting ensures beautiful browning and added depth of flavor. The pomegranate molasses in the sauce imparts a fruity-tart note that's wonderful with the meat.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees. Season lamb with salt and pepper. Heat oil over high heat in a large ovenproof skillet and sear lamb, fat side down, until dark brown, about 6 minutes.

  • Remove lamb from skillet, and discard fat. Return lamb, seared side up, to pan, and roast in oven until a thermometer inserted in center reaches 130 degrees, 15 to 17 minutes. Let lamb rest on a cutting board, loosely tented with foil.

  • Pour out excess fat from skillet, and place over medium-high heat. Add wine, and simmer, stirring and scraping up browned bits, until reduced by two-thirds, about 2 minutes. Whisk in stock, mustard, and molasses, and simmer until thickened, about 8 minutes. Carve lamb into individual chops, and serve with sauce.

Reviews (3)

46 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 17
  • 2 star values: 7
  • 1 star values: 1
Rating: Unrated
Rating: 5 stars
Made this for Sunday evening supper with friends, it was fabulous! Flavors were wonderful and the perfect compliment to the lamb.
Rating: 5 stars
A fabulous, quick + easy preparation for Lamb! For newer cooks, trust and follow the instructions; 6 minutes is the perfect time for searing the lamb to a nice golden brown at a medium-high heat setting. The lamb turned out medium which was fine. For rare lamb, reduce the oven time by 4 minutes. I served mine on a bed of mixed greens and sliced pan-fried Polenta, all drizzled with the glaze to which I added 1/4c. HP Sauce, 3tbs ginger chutney + 2 tbsp. corn syrup. Delicious! *****