Tender lamb chops seared to perfection get bathed in a sticky honey-garlic glaze that’s both sweet and savory.
Ready in under 30 minutes, this elegant dish elevates any weeknight dinner or special occasion with minimal fuss and maximum flavor.
Why You’ll Love This Recipe
Quick & Impressive: Sear and glaze in just 20–25 minutes.
Flavor Harmony: Rich lamb meets sweet honey, umami soy, and garlicky warmth.
One-Pan Ease: Cook chops and make the glaze in the same skillet.
Customizable Heat: Add chili flakes or fresh ginger for extra kick.
Gourmet at Home: Delivers restaurant-quality taste with pantry-friendly ingredients.
What You’ll Need (Ingredient Highlights)
Lamb Chops: Rib or loin chops, about 1″ thick
Honey & Garlic: The sweet-savory backbone of the glaze
Soy Sauce & Vinegar: For umami depth and bright acidity
Butter: Enriches and helps the glaze cling
Optional Heat: Red pepper flakes or minced ginger
Pro Tips Before You Start
Room-Temp Chops: Let lamb rest 20 min out of fridge for even cooking.
Pat Dry: Thoroughly dry chops to achieve a golden sear.
Hot Pan: Preheat skillet until shimmering before adding lamb.
Don’t Overcrowd: Cook in batches if needed to maintain high heat.
Glaze Timing: Pour glaze over just before chops finish, then baste quickly to avoid burning.
How to Make Honey-Garlic Glazed Lamb Chops
Season & Sear
Season chops generously with salt and pepper.
In a hot skillet, add oil and sear lamb 3–4 minutes per side until golden-brown.
Remove chops and set aside.
Make the Glaze
In the same pan, melt butter over medium heat.
Add minced garlic (and ginger, if using), cook 30 seconds until fragrant.
Stir in ¼ cup honey, 2 Tbsp soy sauce, and 1 Tbsp rice or apple cider vinegar. Bring to a simmer.
Glaze the Chops
Return chops to the pan, spoon glaze over each for 1–2 minutes until the sauce thickens and coats.
Remove from heat.
Rest & Serve
Transfer chops to a platter, let rest 5 minutes under foil.
Drizzle any remaining glaze over the top.
What to Serve With
Garlic Mashed Potatoes: Soaks up the luscious glaze.
Roasted Asparagus: Adds bright, earthy contrast.
Herb Couscous: Light, fluffy base with parsley or mint.
Mixed Greens Salad: A simple vinaigrette brings freshness.
Variations & Substitutions
Spicy Twist: Stir red pepper flakes or a dash of sriracha into the glaze.
Citrus Zing: Add a squeeze of lemon or orange juice for brightness.
Herb Infusion: Finish with chopped rosemary or thyme.
Vegan Swap: Use seitan or portobello steaks and maple syrup in place of honey.
Storage & Reheating
Refrigerate: Store in an airtight container up to 2 days; reheat gently in a skillet, adding a splash of stock or water to loosen glaze.
Not Ideal for Freezing: Lamb chops lose texture when frozen and reheated.
FAQs
How do I know when the lamb is done?
Aim for 145°F internal for medium-rare; use a meat thermometer.
Can I grill instead of pan-sear?
Yes—grill over medium-high, then brush on glaze in the final minutes.
Why didn’t my glaze thicken?
Simmer a bit longer, or whisk in a tiny cornstarch slurry (1 tsp cornstarch + 1 Tbsp water).
Can I prepare the glaze ahead?
Make the glaze up to a day ahead; reheat gently before glazing.
Which cut of lamb is best?
Rib or loin chops 1″ thick sear evenly and stay juicy.
How do I prevent garlic from burning?
Add garlic once the pan is off high heat and watch closely.
Is this recipe kid-friendly?
Reduce or omit the soy sauce and vinegar for milder flavors.
Final Thoughts
These Honey-Garlic Glazed Lamb Chops strike the perfect balance of sweet, savory, and aromatic.
With a speedy one-pan method and flexible flavor tweaks, they’re destined to become your go-to for intimate dinners or effortless entertaining.
