Brown Sugar Garlic Lamb Chops: Quick Dinner Flavor (Print Version)

Brown Sugar Garlic Lamb Chops - Tender, juicy, sweet, and savory lamb chops ready fast. An easy dinner recipe you'll want on repeat.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free (ensure soy sauce is GF tamari)

# Ingredients:

→ Main Ingredients

01 - 4-5 lamb loin chops (about 1-inch thick)
02 - 1 tbsp olive oil

→ Flavor Boosters

03 - 1/4 cup light brown sugar, packed
04 - 4-7 cloves garlic, minced
05 - 2 tbsp low-sodium soy sauce
06 - 1 tbsp apple cider vinegar
07 - 1 tsp Worcestershire sauce

→ Seasonings & Spices

08 - 1/2 tsp smoked paprika
09 - 1/2 tsp dried thyme
10 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - First things first, get those lamb chops ready. Pat them <em>really</em> dry with paper towels. This is critical, hon! It’s how you get that beautiful sear, not a sad, steamy chop. In a shallow dish, whisk together the brown sugar, minced garlic, soy sauce, apple cider vinegar, Worcestershire sauce, smoked paprika, dried thyme, and a good pinch of salt and pepper. This is your magic marinade for the Brown Sugar Garlic Lamb Chops.
02 - Now, coat each lamb chop evenly with that glorious mixture. You can let them hang out in the fridge for at least 30 minutes, or even up to 4 hours if you've got the time. Honestly, sometimes I'm in a rush and only give them 15 minutes on the counter. They still turn out amazing, just maybe a tiny bit less deeply flavored. Don't stress too much about it if life gets in the way!
03 - Time to cook! Heat a large, heavy-bottomed skillet – cast iron is my absolute favorite for this – over medium-high heat. Add a tablespoon of olive oil. You want that pan screaming hot but not smoking. When you see a little shimmer, you're ready. This is where the kitchen starts to smell incredible, a preview of the deliciousness to come.
04 - Carefully place the lamb chops in the hot skillet, making sure not to overcrowd the pan. You might need to do this in batches. Let them sear for 3-4 minutes per side for medium-rare, or a bit longer if you like them more done. You're looking for a gorgeous, caramelized crust. The brown sugar will make it sticky and dark – don't be scared, that's flavor!
05 - Once cooked to your liking (a meat thermometer should read 130-135°F for medium-rare), remove the chops from the pan and transfer them to a cutting board. This step is non-negotiable, seriously. Tent them loosely with foil and let them rest for at least 5 minutes. All those juices will redistribute, making your lamb incredibly tender. I always peek, but try not to!
06 - And there you have it! Those beautiful, glistening Brown Sugar Garlic Lamb Chops are ready. The smell at this point? Oh, it’s just irresistible. Plate them up, maybe with a little extra sauce from the pan drizzled over, if there's any left. I love seeing that rich, dark glaze. Dig in and enjoy all that sweet and savory goodness you created!

# Notes:

01 - Don't overcrowd the pan; cook in batches for a proper sear.
02 - Always rest your lamb chops for at least 5 minutes after cooking for maximum juiciness.
03 - If you're out of apple cider vinegar, a squeeze of lemon juice can provide a similar acidic balance.
04 - Serve with creamy mashed potatoes to soak up all that incredible pan sauce.

# Equipment Needed:

01 - Large skillet or cast iron pan
02 - mixing bowls
03 - tongs
04 - whisk
05 - meat thermometer

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 15g
Protein: 30g

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