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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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!