Y’all my lamb chops recipe is so juicy and tender with the perfect sear. I also let them soak up a super addictive brown sugar sauce that’s so delish and easy to pull off. We are talking flavors on flavors in each bite boos. Folks will think you are a straight up chef after you serve these lamb chops. Get into it!
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Lamb Chop Ingredient Notes
- Olive Oil: Avocado oil or another neutral oil like vegetable oil works too.
- Lamb Chops: Go for quality here.
- Garlic: You can sub in some garlic powder to give you the same flavor profile.
- Brown Sugar: Make homemade brown sugar with granulated sugar and molasses as a substitute.
- Balsamic Vinegar: Red wine or apple cider vinegar works too.
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How to Cook Lamb Chops
Step 1: Add olive oil to a cast iron pan or stainless steel pan and heat over medium high heat. Make sure you pat the lamb chops dry before searing to get a lovely color to them. Liberally season them on each side with salt and pepper to taste. Once pan is hot, sear the chops.
Step 2: Sear the chops on each side for up to 2 minutes then remove chops from pan and let rest.
Step 3: Turn the heat down to medium low. Add minced garlic to the pan and cook for one minute making sure you don’t burn it. Next whisk in brown sugar, balsamic vinegar, cayenne pepper, and salt and pepper to taste. Allow the sauce to thicken.
Step 4: Add chops back into the pan.
Step 5: Baste with sauce and continue to cook the chops until they are at your level of desired doneness then let rest for 5 minutes. Garnish with parsley and serve.
The Best Lamb Chops Recipe
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Ingredients
- 3 tablespoons olive oil
- 6 Frenched Lamb Rib Chops
- Salt and pepper to taste
- 1 tablespoons minced garlic
- 1 cup light brown sugar packed
- ⅓ cup balsamic vinegar
- ¼ teaspoon cayenne pepper
- Optional: Fresh parsley for garnish
Instructions
- Add olive oil to a cast iron pan or stainless steel pan and heat over medium high heat. Make sure you pat the lamb chops dry before searing to get a lovely color to them. Liberally season them on each side with salt and pepper to taste.
- Once pan is hot, sear the chops on each side for up to 2 minutes then remove chops from pan and let rest.
- Turn the heat down to medium low. Add minced garlic to the pan and cook for one minute making sure you don’t burn it.
- Next whisk in brown sugar, balsamic vinegar, cayenne pepper, and salt and pepper to taste. Allow the sauce to thicken.
- Add chops back into the pan, baste with sauce and continue to cook the chops until they are at your level of desired doneness. Think 125-130°F for medium-rare or 135°F for medium. Remove chops from pan and place on serving platter. Let them rest for at least 5 minutes.
- Garnish with parsley and serve.
Video
Notes
How to Store and Reheat Lamb Chops
Allow your leftover lamb chops to cool completely, then place them in an airtight container and pop in the fridge. When reheating the lamb chops, gently warm them in a preheated oven at 350 degrees F until heated through, so they stay nice and juicy.How long will it last in the fridge?
They should last for up to 3 days.Can I freeze lamb chops?
Yep for sure. Wrap them individually in plastic wrap then add to a freezer bag and date it. They should last for about 3 months. Thaw them in the fridge overnight when you want to serve them again.Nutrition
Recipe Tips
- Pick the Right Cut: Go for nice thick and meaty chops that have some good fat marbling so you can get the ultimate flavor.
- Room Temp Always: Don’t put cold chops in your hot pan. It’s best for them to be at room temperature so they cook evenly and create the perfect sear.
- Pat Dry: Also don’t put super wet lamb chops in your pan either. Take paper towels and dry both sides so you can get a nice sear.
- Season It Up!: Generously season those chops with salt and pepper. Lamb can handle it! Don’t skimp boos.
- Heat It Up: Make sure that pan is super hot! This will give you the ultimate crust. I like to use a cast iron skillet so the chops sear perfectly.
- Give it a Rest: After your lamb chops are done cooking, let them rest like you would a steak. This will allow those juices to redistribute so get the juiciest chops ever.
Serving Suggestions
- Easy Weeknight Dinner: Serve these lamb chops up with easy sides like fried corn, okra and tomatoes, and homemade garlic bread.
- Romantic Date Night: Pull this recipe out for Valentine’s Day or an anniversary and serve up with garlic mashed potatoes, roasted butternut squash and flourless chocolate cake.
- Elegant Dinner Party: Make some glazed brussels sprouts, mashed sweet potatoes, honey butter dinner rolls and New York cheesecake to serve along with these.
- Easter Dinner: Serve along with deviled eggs, honey glazed carrots, scalloped potatoes and carrot cake.
Recipe Help
Nope boos. Keep that fat because it adds so much flavor and helps you sear your meat perfectly.
I love a good ole cast iron skillet boos. It will give you that perfect sear because it can withstand even high heat.
Grab that meat thermometer, and aim for 125-130°F for medium-rare, 135°F for medium, and let the lamb rest for 5-10 minutes to keep them super juicy.
Favorite Chop Recipes to try
- Smothered Pork Chops
- Fried Pork Chops
- Peach Pork Chops
- Turkey Chops
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We love this recipe and have made it many times! I put half of the sugar in and it still has plenty of flavor and sauce. Thank you for my go to lamb chops recipe! Now I’m going to try the mashed sweet potato’s!
So glad you liked them, Patti! Let me know what you think when you try the sweet potatoes.
Just outrageously delicious! And I’m not a big balsamic fan. My wife loved it. We made it with y’alls mashed sweet potatoes and steamed broccolinini, with cornbread. A whole new take on Southern Night!