Brown Sugar Lamb Chops: Sweet-Savory & Tender (Print Version)

Brown Sugar Lamb Chops bring sweet-savory tenderness. Learn my quick, easy recipe for flavorful lamb chops, perfect for a weeknight or special occasion.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check spices)

# Ingredients:

→ Main Stars

01 - 4-6 lamb chops (rib or loin, about 1-inch thick)
02 - 1 tablespoon olive oil (plus more for searing)

→ Sweet & Savory Rub

03 - 2 tablespoons light brown sugar
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon smoked paprika
07 - 3/4 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper

→ Aromatics & Freshness

09 - 2-3 sprigs fresh rosemary or thyme (optional, for pan)
10 - Fresh rosemary or thyme (for garnish, optional)

→ For Serving

11 - Lemon wedges (optional)

# Instructions:

01 - First things first, get those lamb chops out of the fridge and let them come closer to room temp for about 15-20 minutes. This helps them cook more evenly, trust me. Pat them super dry with paper towels; this is crucial for a good sear! If they're wet, they'll steam instead of brown, and we want that gorgeous crust, right? I always forget this step when I'm in a hurry, and then I'm sad about the lack of crust, oops.
02 - In a small bowl, whisk together the brown sugar, garlic powder, onion powder, smoked paprika, salt, and black pepper. Give it a good mix until everything's combined. This is where the magic happens for our Brown Sugar Lamb Chops! You want a consistent blend so every bite gets that perfect sweet-savory hit. I once added too much salt by accident here; had to toss it and start over. Learn from my mistakes, hon!
03 - Drizzle a little olive oil over the lamb chops, just enough to coat them lightly. Then, generously sprinkle your brown sugar rub all over both sides of each chop. Really press that rub in there! You want it to adhere nicely. This step smells amazing, honestly, that sweet paprika aroma is so good. Don't be afraid to get your hands messy here; it's part of the fun of making these Brown Sugar Lamb Chops.
04 - Heat a heavy-bottomed skillet (cast iron is my favorite for this, it gets so hot!) over medium-high heat. Add a tiny bit more olive oil if you need to. Once it's shimmering, carefully place the lamb chops in the hot pan. Don't crowd the pan, you might need to do this in batches. Sear for about 2-3 minutes per side until they're beautifully browned and caramelized. You'll see that brown sugar working its magic, creating a sticky, delicious crust. This is where I always hold my breath, hoping for that perfect golden color!
05 - Depending on the thickness and your desired doneness, you can either finish them in the pan over medium heat for another 3-5 minutes, flipping occasionally, or transfer the skillet to a preheated oven at 375°F (190°C) for 5-7 minutes. I usually go for medium-rare, so I pull them off around 130-135°F (54-57°C) with a meat thermometer. This is key for tender Brown Sugar Lamb Chops; don't overcook them!
06 - This is perhaps the most important step! Once cooked, transfer the chops to a cutting board and tent them loosely with foil. Let them rest for at least 5-10 minutes. This allows the juices to redistribute, keeping the lamb incredibly tender and juicy. While they rest, the kitchen smells heavenly, seriously. Garnish with fresh rosemary or thyme and a squeeze of lemon juice, then serve these amazing Brown Sugar Lamb Chops immediately. Perfection!

# Notes:

01 - Don't skip the resting time for the lamb chops! It makes all the difference, honestly.
02 - Leftover lamb chops are okay, but they're *really* best fresh. Reheat gently to avoid dryness.
03 - I've swapped brown sugar for maple syrup once—it worked, but the flavor was a bit different, less caramel-y.
04 - A sprinkle of fresh parsley at the end adds a pop of color that just makes the plate sing.

# Equipment Needed:

01 - Heavy-bottomed skillet (cast iron recommended)
02 - small bowl
03 - tongs
04 - meat thermometer (optional but recommended)
05 - cutting board
06 - aluminum foil

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 15-20g
Protein: 35-45g

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