Honey Garlic Glazed Chops

This honey garlic glazed lamb chops recipe transforms simple ingredients into a restaurant-worthy dish that makes any dinner feel special. The sweet and savory glaze caramelizes beautifully on the meat, creating an irresistible flavor that will have everyone asking for seconds.

I first made these lamb chops for a small dinner party when I wanted to impress without spending hours in the kitchen. The plates came back completely clean, and now this is my go to impressive yet easy main course when guests come over.

Ingredients

• 8 lamb chops: about 1 inch thick. Look for chops with a nice pink color and good marbling for the best flavor.
• Salt: to taste. Kosher salt works best for seasoning meat.
• 3 tablespoons olive oil: Use a good quality olive oil for better flavor.
• 4 garlic cloves minced: Fresh garlic provides much better flavor than pre minced.
• 1/4 cup honey: Use local honey if possible for the most complex flavor.
• 1/4 cup soy sauce: Low sodium is recommended to control the saltiness.
• 1 tablespoon balsamic vinegar: Adds depth and acidity to balance the sweetness.
• 1/2 teaspoon black pepper: Freshly ground provides the best flavor.
• 1/2 teaspoon paprika: Adds a subtle smoky note.
• 1 teaspoon fresh rosemary: finely chopped. Fresh herbs make a significant difference in the final flavor.

Step-by-Step Instructions

Prepare the Marinade:

Whisk together honey soy sauce balsamic vinegar garlic black pepper paprika and rosemary in a small bowl until well combined. The marinade should have a glossy appearance and smell wonderfully aromatic. Be sure to reserve half of this mixture in a separate bowl for glazing later this prevents cross contamination and ensures you have clean glaze for the final cooking stage.

Marinate the Lamb Chops:

Season the lamb chops generously with salt on both sides making sure to get the edges too. Place them in a shallow dish or zip top bag and pour half of your marinade over the meat. Use your hands or tongs to ensure each chop is evenly coated turning them several times. Cover and refrigerate for at least 30 minutes but no more than 2 hours as the acid in the marinade can start to break down the meat too much if left longer.

Sear the Lamb Chops:

Heat olive oil in a large skillet over medium high heat until the oil is shimmering but not smoking. Carefully place the lamb chops in the pan leaving space between each one. If your pan is too crowded the meat will steam rather than sear so work in batches if needed. Cook each side for 2 to 3 minutes until a beautiful golden brown crust forms. The caramelization happening here is crucial for developing deep flavor.

Glaze and Cook:

Reduce the heat to medium and brush the reserved honey garlic glaze onto both sides of the lamb chops. The glaze will begin to bubble and thicken almost immediately. Continue cooking for another 3 to 4 minutes turning the chops occasionally to ensure the glaze coats them evenly. Watch carefully as the honey can burn quickly. For medium rare aim for an internal temperature of 135°F and for medium 145°F using a meat thermometer inserted into the thickest part of the chop.

Rest and Serve:

Transfer the lamb chops to a plate and let them rest for 5 minutes. During this time the juices redistribute throughout the meat making it more tender and flavorful. Drizzle any remaining glaze from the pan over the chops before serving for an extra burst of flavor and gorgeous presentation.

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The honey in this recipe is truly the secret weapon. I once substituted maple syrup when I ran out of honey and while it was good it just didn't have that same sticky glossy quality that makes these lamb chops so special. There's something magical about how honey caramelizes on meat that creates an irresistible flavor profile.

Frequently Asked Questions

→ How long should I marinate the lamb chops?

Marinate the lamb chops for at least 30 minutes. For a more intense flavor, marinate for up to 2 hours.

→ What temperature should lamb chops be cooked to?

For medium-rare, cook to 135°F (57°C). For medium, cook to 145°F (63°C).

→ Can I use fresh herbs instead of dried rosemary?

Yes, fresh rosemary is recommended as it adds a brighter and more aromatic flavor to the glaze.

→ How can I avoid burning the glaze?

Cook the glazed lamb chops over medium heat and monitor closely as honey caramelizes quickly. Turn often to prevent scorching.

→ What sides pair well with lamb chops?

Lamb chops pair well with roasted vegetables, mashed potatoes, or a fresh green salad for a balanced meal.