Description
Tender and flavorful Honey Garlic Glazed Lamb Chops are a perfect dish for a special dinner. The sweet and savory glaze caramelizes beautifully on the seared lamb chops, creating a dish that is sure to impress.
Ingredients
Units
Scale
For the Lamb Chops:
- 8 lamb chops (about 1 inch thick)
- Salt, to taste
- 3 tablespoons olive oil
For the Honey Garlic Glaze:
- 4 garlic cloves, minced
- 1/4 cup honey
- 1/4 cup soy sauce (low sodium recommended)
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon fresh rosemary, finely chopped
Instructions
- Prepare the Marinade: In a small bowl, whisk together honey, soy sauce, balsamic vinegar, garlic, black pepper, paprika, and rosemary. The combination of these ingredients creates a marinade that not only tenderizes the lamb but also infuses it with a depth of flavor. Reserve half of this mixture in a separate bowl for glazing later.
- Marinate the Lamb Chops: Season the lamb chops generously with salt. Place them in a shallow dish or a zip-top bag and pour the remaining marinade over the chops. Ensure each piece is coated evenly by flipping them a few times. Cover and refrigerate for at least 30 minutes to let the flavors penetrate the meat. For an even more robust taste, marinate for up to 2 hours.
- Sear the Lamb Chops: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the lamb chops in the skillet. Sear each side for 2-3 minutes to develop a golden-brown crust. Tip: Avoid overcrowding the skillet. Cook in batches if necessary to maintain consistent heat and prevent steaming instead of searing.
- Glaze and Cook: Lower the heat to medium and brush the reserved honey garlic glaze onto the lamb chops. Let the glaze caramelize by cooking for another 3-4 minutes, turning the chops occasionally to coat them evenly. To ensure the lamb reaches your desired doneness, use a meat thermometer: Medium-rare: 135°F (57°C) Medium: 145°F (63°C) The glaze will thicken and create a glossy coating on the lamb. Be careful not to let it burn, as the honey in the glaze can caramelize quickly.
- Rest and Serve: Remove the lamb chops from the skillet and let them rest on a plate for 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is tender and flavorful. Serve the lamb chops hot with your favorite sides, and drizzle any remaining glaze from the skillet over the top for an extra burst of flavor.
Notes
- Marination Time: While a quick 30-minute marinade will work, letting the lamb chops marinate for up to 2 hours enhances the flavor significantly. Avoid marinating for longer, as the acidity in the balsamic vinegar may start to break down the meat.
- Doneness Levels: Use a meat thermometer for precise doneness. Lamb is best cooked to medium-rare (135°F) or medium (145°F) to retain juiciness and tenderness. Cooking beyond medium may result in a tougher texture.
- Avoid Overcrowding: When searing the lamb chops, give them space in the skillet. Overcrowding lowers the pan’s temperature and prevents the chops from getting a proper sear.
- Caramelizing the Glaze: Keep a close eye on the lamb while glazing. The honey can burn quickly, so reduce the heat to medium and turn the chops frequently for even caramelization.
Nutrition
- Serving Size: 1 lamb chop
- Calories: 315
- Sugar: 11g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 85mg
