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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How to Cook Lamb Chops
These step-by-step photos show how to cook lamb chops with sauce, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Lamb Chops Recipe
1. Add olive oil to a hot pan and season the chops with salt and pepper
Season them generously, boos. Lamb can handle it! Then, place the chops into the pan to start that good sear.
2. Flip to sear each side, then take them out of the pan
Set the chops aside.
3. Make the balsamic brown sugar sauce in the same pan
Add garlic, then whisk in brown sugar, balsamic vinegar, cayenne, salt, and pepper, letting it cook down and thicken.
4. Return your lamb chops to the pan and baste them with the sauce
Spoon the sauce over the chops until they reach your desired doneness, then let them rest, garnish with parsley, and serve.
PRO TIP: Know your temps, boos. I usually cook mine between medium-rare and medium because that’s where lamb stays juicy and tender.
Rare: 120-125°F
Medium-rare: 125-130°F
Medium: 135°F
Medium-well: 140-145°F
Well done: 150°F
Full Lamb Chops Recipe
Lamb Chops Recipe
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Equipment
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
- Fridge: Let the lamb chops cool completely, then store in an airtight container in the fridge for up to 3 days.
- Freezer: Wrap each chop in plastic wrap, then place in a freezer bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm them in a 350°F oven until heated through. Keep it gentle so they stay juicy. You can also reheat them in the microwave in short intervals, just cover them so they don’t dry out.
Nutrition
Recipe Tips
- Pick the right cut. Go for thick, meaty lamb chops with some fat marbling for the best flavor.
- Let them come to room temp and pat them dry. Cold or wet chops don’t sear right. Use paper towels and dry both sides well.
- Make sure your pan is super hot! This will give you the ultimate crust. I like to use a cast iron skillet so the chops sear perfectly.
- Pull the chops about 5 degrees before your target temp. They keep cooking while they rest. Also, resting them before serving makes the juices settle back in and keeps every bite real juicy.
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Serving Suggestions
- Easy Weeknight Dinner: Serve these pan seared lamb chops 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. It adds so much flavor and helps you sear your meat perfectly.
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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!