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Lamb Loin with Pomegranate Glaze and Pomegranate Pistachio Relish

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  • Level: Easy
  • Total: 1 hr (includes resting time)
  • Active: 25 min
  • Yield: 4 servings
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1 cup pomegranate molasses

1/4 cup Dijon mustard 

1 tablespoon prepared horseradish, optional 

Kosher salt and freshly ground black pepper 

1 1/4 pounds lamb loin, trimmed 

Canola oil, for brushing


1/2 cup pomegranate seeds

1/4 cup chopped fresh flat-leaf parsley leaves 

1/4 cup chopped pistachios 

2 tablespoons finely diced red onion 

1 tablespoon red wine vinegar 

1 1/2 teaspoons honey 

Kosher salt and freshly ground black pepper 


  1. For the lamb: Whisk together the pomegranate molasses, mustard, horseradish if using and some salt and pepper in a medium bowl. Let sit for at least 30 minutes to allow the flavors to meld.
  2. Remove the lamb from the refrigerator 30 minutes before cooking.
  3. When ready to cook, heat a cast-iron pan until smoking hot over medium-high heat. Brush the lamb with oil and season liberally with salt and pepper.
  4. Sear the lamb on all sides and cook to medium-rare (135 degrees F on an instant-read thermometer), 8 to 10 minutes. Right before removing the lamb from the heat, brush all over with some of the glaze and allow it to caramelize slightly. Remove the lamb to a cutting board and let rest 5 minutes.
  5. For the relish: Combine the pomegranate seeds, parsley, pistachios, onion, vinegar and honey in a medium bowl; season with salt and pepper.
  6. Slice the lamb into medallions, drizzle with more of the glaze and spoon the relish over.