Brown Sugar Garlic Lamb Chops: Tender & Juicy Recipe (Print Version)

Brown Sugar Garlic Lamb Chops are a revelation! My simple, pan-seared recipe delivers unbelievably tender, sweet, and savory lamb. Perfect for any night.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free (if using Tamari)

# Ingredients:

→ Lamb & Marinade Base

01 - 4 bone-in lamb loin chops (about 1-inch thick)
02 - 1/4 cup light brown sugar, packed
03 - 1/4 cup soy sauce (or tamari for GF)

→ Flavor Powerhouses

04 - 6 cloves garlic, minced fresh (about 2 tbsp)
05 - 2 tablespoons apple cider vinegar
06 - 2 sprigs fresh rosemary

→ Pantry Staples

07 - 2 tablespoons olive oil, divided
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon black pepper, or to taste

# Instructions:

01 - First things first, get those lamb chops ready. Pat them *really* dry with paper towels – this is where I always remind myself of that one time I didn't, and the searing was a disaster! Generously season both sides with salt and pepper. You want a good, even coating. I usually do this on a cutting board, then transfer them to a shallow dish, ready for their sweet, garlicky bath.
02 - In a medium bowl, whisk together the brown sugar, minced garlic, soy sauce, apple cider vinegar, and a tablespoon of olive oil. Give it a good whisk until the brown sugar is mostly dissolved. You're looking for a smooth, slightly thick sauce. I always taste a tiny bit here, just to make sure the sweet-savory balance feels right to me – sometimes I add a tiny bit more vinegar if I'm feeling it.
03 - Pour that glorious marinade over your seasoned lamb chops, making sure each chop is coated. Turn them over a few times to ensure every surface gets some love. Cover the dish and pop it in the fridge for at least 30 minutes, or up to 4 hours. Honestly, the longer, the better for flavor, but even 30 minutes makes a huge difference, especially for these Brown Sugar Garlic Lamb Chops.
04 - When you're ready to cook, heat the remaining tablespoon of olive oil in a large, heavy-bottomed skillet (cast iron is my favorite for this!) over medium-high heat. You want it shimmering, almost smoking, before you add the lamb. This is key for getting that beautiful crust. I usually let it get pretty hot, then pull out the chops from the fridge while it's heating.
05 - Carefully place the marinated lamb chops in the hot skillet, making sure not to overcrowd the pan. You might need to cook them in batches, which, honestly, is worth it for a proper sear. Let them cook for 3-4 minutes per side for medium-rare, or longer if you prefer them more done. You're looking for a deep, golden-brown crust. The smell at this stage is incredible – sweet, savory, garlicky, it's just divine!
06 - Once the chops are seared to your liking, toss in a few sprigs of fresh rosemary into the pan during the last minute of cooking, letting it infuse its aromatic magic. Transfer the cooked Brown Sugar Garlic Lamb Chops to a cutting board and let them rest for 5-10 minutes. This resting period is crucial; it allows the juices to redistribute, ensuring every bite is tender and juicy. Don't skip it, even if you're starving!

# Notes:

01 - Don't crowd the pan, seriously. Learnt that the hard way with soggy chops.
02 - Leftovers are honestly better cold sometimes, but warm gently in the oven for best texture.
03 - No lamb chops? Pork chops work pretty well with this marinade, I've tried it!
04 - A sprinkle of fresh parsley and a squeeze of lemon just before serving brightens everything up.

# Equipment Needed:

01 - Large skillet (cast iron recommended)
02 - mixing bowl
03 - whisk
04 - tongs
05 - cutting board
06 - meat thermometer (optional).

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 25g
Protein: 28g

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