Quick Brown Sugar Lamb Chops: Sweet & Savory Dinner (Print Version)
Tender Brown Sugar Lamb Chops, pan-seared to perfection with a sticky, sweet-savory glaze. A quick, flavorful weeknight meal that tastes fancy!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: American (Comfort)
Dietary: Meat-focused
# Ingredients:
→ Main Players
01 -
4 lamb loin chops (about 1-inch thick)
02 -
1 tbsp olive oil
03 -
Salt and freshly ground black pepper, to taste
→ Sweet & Savory Glaze
04 -
1/4 cup light brown sugar, packed
05 -
2 tbsp low-sodium soy sauce
06 -
1 tbsp apple cider vinegar
07 -
2 cloves garlic, minced
08 -
1 tsp fresh ginger, grated
→ Finishing Touch
09 -
2 tbsp fresh parsley, chopped
# Instructions:
01 -
First things first, get your glaze ready. In a small bowl, whisk together the brown sugar, soy sauce, apple cider vinegar, minced garlic, and grated fresh ginger. I usually do this first so it’s all ready to go when the chops are searing. Give it a good whisk until the sugar mostly dissolves. This is where the magic starts to happen for our Brown Sugar Lamb Chops, honestly.
02 -
Pat those lamb chops super dry with paper towels. This is CRUCIAL for a good sear, trust me. If they're wet, they'll steam instead of brown, and we want that beautiful crust! Season both sides generously with salt and black pepper. I always forget to season enough, so don't be shy here! This step really sets up the flavor foundation for your Brown Sugar Lamb Chops.
03 -
Heat a large skillet (cast iron is my fave for this!) over medium-high heat. Add a swirl of olive oil. Once it's shimmering, add the Brown Sugar Lamb Chops to the pan, making sure not to overcrowd it – you might need to do this in batches. Sear for about 2-3 minutes per side for medium-rare, or longer if you prefer them more done. You're looking for that gorgeous golden-brown crust.
04 -
Once the lamb chops are beautifully seared, reduce the heat to medium-low. Pour that glorious brown sugar glaze over the chops. Let it simmer gently, turning the chops occasionally, for another 2-3 minutes. This is where the glaze gets sticky and clings to the lamb, transforming them into truly irresistible Brown Sugar Lamb Chops. The smell, oh my gosh, the smell!
05 -
Keep an eye on the glaze as it thickens and coats the chops. You want it to be reduced and syrupy, not watery. Spoon the glaze over the chops as they cook, making sure every inch gets covered in that sweet-savory goodness. This step is where you really build that incredible flavor profile for your Brown Sugar Lamb Chops. Don't walk away from the pan here, it can go from perfect to burnt quickly!
06 -
Once the Brown Sugar Lamb Chops are cooked to your desired doneness and coated in that luscious glaze, remove them from the pan and let them rest on a cutting board for 5 minutes. This lets the juices redistribute, keeping them tender. Garnish with a sprinkle of fresh chopped parsley. Honestly, I sometimes sneak a bite before they even hit the plate. So good!
# Notes:
01 -
Always pat lamb chops dry for a good sear; soggy chops are a no-go!
02 -
Leftover Brown Sugar Lamb Chops are best reheated gently in a skillet, not the microwave.
03 -
Out of brown sugar? Maple syrup can work for a different, but still delicious, sweetness.
04 -
Serve these rich Brown Sugar Lamb Chops with something fresh, like a crisp salad, to balance the flavors.
# Equipment Needed:
01 -
Large skillet (cast iron preferred)
02 -
Whisk
03 -
Tongs
04 -
Cutting board
# Nutrition (Per Serving):
Calories: 350-400
Total Fat: 20-25g
Total Carbohydrate: 15-20g
Protein: 30-35g