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.
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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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What would recommend to serve with them?
Mashed potatoes, even my honey glazed carrots and a veggie would be awesome!
I just served pork chops made this way with macaroni & cheese and sugar snap peas. This is the only way my son will eat pork chops!
OMG… They BEST lamb I have tried. Making again tonight. Breaking my Keto diet and well worth it…
First time cooking lamb chops, this was so easy. I wasn’t a fan of balsamic vinegar but the sauce is so good. They were a big hit for Christmas dinner. Thank you!
I was worried that the sauce would be to sweet but was pleasantly surprised. This was an easy excellent recipe. I made it with spicy sweet potato fries and ended up dipping them in the extra sauce. I will definitely be using this recipe again.
Oh that sounds fantastic! So glad you enjoyed it!
Awesome
I have had lamb only once before and it was very greasy. I have made this recipe twice now. The first time, everyone wanted to lick their plates but restrained themselves. The 2nd time, the DID sop up the leftover sauce with their FINGERS!!! I did not use the cayenne pepper as I do not do heat very well, but the next time I will try it. These lamb chops are out of this world. Thank you for sharing! Eileen
These are a favorite of mine as well.
I made this dish and messed it up. Because people like their meat cooked differently, the recipe didn’t say how long to cook it on each side when put back into the pan with the sauce. Needless to say, I charred one side that I cooked for 10 mins. I smelled burning but thought it was the sauce so I just stirred it. The other side was cooked for maybe 5 mins. It’s still eatable though lol. I also only had dark brown sugar so that could have made a difference too.
2000% deliciousness, absolutely loved them. Thank you for this recipe, we loved it and have shared it on FB to our cooking and foodie friends,
Just made these, my teens helped. The whole family absolutely loved and enjoyed this recipe. This one is definitely going in our book of favorite recipes!
Can i put the lamb in the oven instead of searing in a skillet cause i have more than 2 racks to make and make sauce just pour it on after.