Honey Garlic Lamb Chops: Sticky, Tender & Simple (Print Version)

Honey Garlic Lamb Chops are a weeknight dream! Juicy, tender lamb with a sticky sweet-savory glaze. Quick to make, big on flavor, and always a family hit.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Fusion
Dietary: Dairy-Free

# Ingredients:

→ Main Stars

01 - 4-6 Lamb Chops (rib or loin, about 1-inch thick)
02 - 1 tbsp Olive Oil
03 - Salt and freshly ground Black Pepper, to taste

→ Sticky Sweet Glaze

04 - 1/4 cup Honey
05 - 1/4 cup Soy Sauce (low-sodium preferred)
06 - 4 cloves Garlic, minced (about 1 tbsp)
07 - 1 tbsp Fresh Ginger, grated
08 - 1 tbsp Rice Vinegar

→ Freshness & Seasoning

09 - 2 tbsp Fresh Parsley, chopped (for garnish)

→ Pantry Staples

10 - Salt
11 - Black Pepper

# Instructions:

01 - First things first, pat those lamb chops super dry with paper towels. This is crucial, folks! Dry lamb gets a much better sear, which means a beautiful crust and juicy interior. I always forget to pat dry and then wonder why my chops are steaming instead of browning. Oops! Season them generously with salt and black pepper on both sides. Let them sit out for about 15-20 minutes to come to room temperature; it helps them cook more evenly.
02 - While your lamb is getting cozy, whisk together the honey, soy sauce, minced garlic, grated fresh ginger, and rice vinegar in a small bowl. Get that whisk going until everything is well combined. Don't worry if it looks a bit thick; it'll thin out with the heat later. This beautiful concoction is what's going to make your Honey Garlic Lamb Chops so incredibly flavorful. I usually do this step right before I start searing, so it's ready to go.
03 - Heat a large skillet, preferably cast iron, over medium-high heat. Add a drizzle of olive oil. Once it's shimmering, carefully place the lamb chops in the pan, making sure not to overcrowd it. This is where the magic starts! You want a good, loud sizzle. Sear them for about 3-4 minutes per side, until they're beautifully golden brown. I usually get distracted by the gorgeous browning and almost overcrowd the pan. Don't be like me; give them space for that perfect crust!
04 - Once one side is nicely browned, flip the lamb chops over and sear the other side for another 3-4 minutes. This timing is for a medium-rare to medium doneness, which is how I love my lamb. I'm always peeking, trying not to overcook them; a little pink in the middle is good, honestly! The kitchen will start smelling absolutely incredible, a preview of the delicious Honey Garlic Lamb Chops to come.
05 - Reduce the heat to medium-low. Pour the prepared honey garlic glaze over the lamb chops in the pan. Let it simmer gently, turning the chops occasionally to coat them evenly in the sticky, aromatic sauce. Oh, the smell! This is my favorite part. The glaze will thicken and get all wonderfully sticky and glossy. Keep an eye on it; I've burnt a glaze or two in my time because I walked away for 'just a second', thinking it would be fine!
06 - Once the glaze has thickened and coated the chops beautifully, remove the skillet from the heat. Transfer the Honey Garlic Lamb Chops to a cutting board and let them rest for 5-10 minutes. Don't skip this! It lets the juices redistribute throughout the meat, making them incredibly tender and juicy. I always want to dig in immediately, but patience is a virtue here. Garnish with fresh chopped parsley before serving. It makes it look like you actually know what you're doing, even if your kitchen tells a different story!

# Notes:

01 - Always bring lamb chops to room temperature before cooking for the juiciest results—I learned this the hard way!
02 - Store any leftover glaze separately if you plan to marinate next time; it keeps better.
03 - Chicken thighs are a fantastic substitute if you're out of lamb, just adjust the cooking time a bit.
04 - A sprinkle of toasted sesame seeds with the parsley adds a lovely nutty crunch to these chops.

# Equipment Needed:

01 - Large Skillet (cast iron preferred)
02 - Whisk
03 - Tongs
04 - Small Bowl
05 - Cutting Board

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 20g
Protein: 35g

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