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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this dish was amazing you should make it and i have a picky one and she loved it so you should really try it
Absolutely the best ever lamb chops prepared in my home, and we love ourselves some lamb chops.
I made this for dinner tonight. I do look for easy recipes on week nights and this was very quick and easy. My wife said, devious, I hope you saved this recipe. I will definitely make this again. Thank you
Lord have mercy! These came out perfect! Thank you so much for the wonderful recipe. I have to admit though: I had fresh rosemary and thyme on hand so I let a few sprigs simmer in the glaze. As well as a splash of red wine. Delish! I think this glaze would be great replacement for a port wine reduction as well. Say, on turkey tenderloins with fresh sage. Again, thank you for this fool-proof way to prepare and enjoy lamb.
5 stars
delicious
The ONLY way I want my lamb now…
I made this for Fathers’s day….along with the Lobster Mac and Cheese and the Peach Cobbler Cheesecake…..wow, wow, wow! I’ve never cooked lamb before, but lamb chops are one of my dad’s favorite meals for special occasions, and with trying to stay home right now, it seemed like the perfect opportunity to try to surprise him! I am SO glad I did! The lamb itself was delicious, and the balsamic/brown sugar glaze just elevates the flavor even more! I absolutely saved all of the left over glaze to reuse in new meals this week.
I do wish there was a bit more instruction on cooking the lamb for a novice like me. I should’ve re-read recommended cooking times and the instructions on my new meat thermometer before getting started….by the time i was organized, the meat was done….I thought I may have more time since the cooking time estimates 30 minutes…I know realize that was primarily the glaze cooking time. You live and learn, and it was still 100% delicious!!!
TBH was a *bit* intimidated making lamb for the first time but omg Jocelyn made it SO easy and this recipe is incredible. New staple!!
Sis……. they were DELICIOUS my family loved them❣️
Amazing recipe. The lamb chops came out perfectly seared and delicious. The sauce was so good I saved it to.put on other protein.