Lamb Chops Recipe

4.46 from 161 votes

Skillet lamb chops with a sticky balsamic glaze made with brown sugar, garlic, and cayenne. A quick stovetop recipe with big flavor and minimal prep.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings: servings

Calories: 406kcal

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.

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.