Honey Garlic Lamb Chops (Print Version)
# Ingredients:
→ For the Lamb Chops
01 -
8 lamb chops (about 1 inch thick)
02 -
Salt, to taste
03 -
3 tablespoons olive oil
→ For the Honey Garlic Glaze
04 -
4 garlic cloves, minced
05 -
1/4 cup honey
06 -
1/4 cup soy sauce (low sodium recommended)
07 -
1 tablespoon balsamic vinegar
08 -
1/2 teaspoon black pepper
09 -
1/2 teaspoon paprika
10 -
1 teaspoon fresh rosemary, finely chopped
# Instructions:
01 -
In a small bowl, whisk together honey, soy sauce, balsamic vinegar, garlic, black pepper, paprika, and rosemary. Reserve half of this mixture in a separate bowl for glazing later.
02 -
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 or up to 2 hours.
03 -
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. Avoid overcrowding the skillet by cooking in batches if necessary.
04 -
Lower the heat to medium and brush the reserved honey garlic glaze onto the lamb chops. Cook for another 3-4 minutes, turning the chops occasionally to coat them evenly. Use a meat thermometer to check doneness: Medium-rare at 135°F (57°C), Medium at 145°F (63°C). Avoid burning the glaze by monitoring carefully.
05 -
Remove the lamb chops from the skillet and let them rest on a plate for 5 minutes to redistribute the juices. Serve hot with your favorite sides and drizzle any remaining glaze from the skillet on top.
# Notes:
01 -
For a more robust flavor, allow the lamb chops to marinate for up to 2 hours.