This is truly the Best Lamb Chop Recipe online! Delicious juicy lamb chops are seared and then basted in a deliciously flavorful luscious Brown Sugar sauce that’s super easy to make!
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I cannot get enough of my balsamic brown sugar lamb chops. In fact, if someone told me I had to eat this dish for three months straight, I would personally thank them!
The Heart and Soul of the Best Lamb Chop Recipe
- Cuisine Inspiration: Think European elegance with a down-home American twist.
- Primary Cooking Method: Searing to perfection
- Dietary Info: It’s indulgent. Not for the faint-hearted or the calorie counters.
- Key Flavor: That balsamic tang melding with the sweet whispers of brown sugar.
- Skill Level: Intermediate
Ingredients
- Garlic
- Brown Sugar
- Balsamic Vinegar
- Cayenne
How to Make the Best Lamb Chops
For this lamb chop recipe, you must sear the lamb chops in a pan with olive oil over higher heat on your stove top. Let the pan get hot and season the chops on both sides with salt and pepper before beginning the searing process
How to Serve
I will be rolling out this recipe for entertaining and maybe for my anniversary along with my easy homemade garlic bread recipe, southern baked macaroni and cheese, fried corn, jollof rice or red beans and rice.
It is the perfect dish for a special occasion, and like I said, the flavor is out of this world decadent.
How to Store and Reheat
To store leftovers, allow them to cool completely, then place them in an airtight container. Refrigerate the chops and enjoy them within 3 days for the best flavor and safety.
When reheating the lamb chops, gently warm them in a preheated oven at 350 degrees Fahrenheit until heated through, ensuring they retain their moisture and flavor.
Favorite Chop Recipes to try
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
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Been looking at this recipe for a couple days now. Finally decided to make it today… I made it with just a small tweak. Chop up 1 dried red chili and mix in with this sauce before basting the lamb. Its not spicy, it just cuts the sweet flavor a bit and brings the dish to life! For those who are too afraid to use chilis… This dish is still amazing as is. 5/5 simply amazing!
Thanks so much Chavez!!! I love your idea of adding in the red chili!!! I will try that next time.
The marinade looks great but COSTCO has much nicer/ tasting lamb chops than Omaha Steaks will ever have. I always serve lamb chops for Easter and use terriaki but this year will use your version.
Thanks Beth. I will try Costco’s brand as well. Let me know how your lamb chops turn out.
My husband is the cook but he was to busy so I stepped in. We didn’t have any rosemary so I had to find an alternative recipe for lamb. I made this recipe and he loved it. Very easy to make with great flavor!
Hooray! I’m so glad you enjoyed it!
Used this lamb recipe tonight and we all loved them. Simple, delicious and fast!! Thanks for sharing!
Wonderful! So glad you enjoyed it!
Tried the recipe last week. IT was so easy ti make a came out a treat. The family loved the result. Deinetly making them again.
Made these last night, first time making lamb! The sauce was great! I found myself wanting just the sauce! Directions were easy to follow. Any suggestions or charts I can use to determine cooking times for lamb? Maybe I cooked them a bit too long the 2nd time (about 5-8 minutes) because they were bordering tough/chewy? Last question, I’m making these for a dinner party, is there anything that I can do ahead of time if I make these? Last question (for real this time), do you think the sauce would be good on any other cuts/types of meat?
Thank You!
For mis en place(prep for events) you could make the sauce before hand and let it reduce a little. And then sear the chops and just put the ready made sauce in. If it is too thick just add a tablespoon of water at a time(whisking the whole time) until you get what you believe looks right.
I just made these yesterday for Father’s Day. We are HUGE lamb lovers (as in, we just bought an entire lamb that’s in the freezer). These are awesome! I was worried that they might be a bit too sweet, but they were perfect. We actually grilled them, but I’m pretty excited to think that I could have them in February for my birthday dinner. Next time, we’ll have to be nice and invite Stephie and Alex down. See what they missed by not getting down here for Father’s Day? Thanks for the recipe.
I love lamb but definitely don’t eat enough of it. The sweet balsamic brown sugar glaze looks incredible. I’m so trying this!
LOL its funny you say that because i am 26 and feel the same exact way. i just had a convo with my coworkers about lamb chops & everyone told me i HAVE to try it! This looks delicious!
Eye appeal. If there were such a thing as Smell-A-Vision. LOL. With basic ingredients and simple instructions, I look forward to scrumptious dinner. Jocelyn, thanks for ALL your hard work.
Thank you so much!