Juicy Honey Garlic Lamb Chops: Simple Weeknight Delight (Print Version)

Whip up juicy Honey Garlic Lamb Chops for a quick and flavorful dinner. This recipe brings tender lamb to your table with ease.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mediterranean-inspired
Dietary: Gluten-Free (use tamari)

# Ingredients:

→ Main Players

01 - 4-6 lamb chops (loin or rib, about 1-inch thick)
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Honey Garlic Sauce Essentials

04 - 1/4 cup honey
05 - 4-6 cloves garlic, minced (or more, I won't judge!)
06 - 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
07 - 2 tbsp rice vinegar
08 - 1 tbsp fresh ginger, grated

→ Finishing Touches

09 - 2 tbsp fresh parsley, chopped, for garnish

# Instructions:

01 - First things first, get those lamb chops ready! Pat them super dry with paper towels. Honestly, this is the most crucial step for a good sear; wet meat just steams. Season them generously with salt and black pepper on both sides. I always feel like I'm giving them a little spa treatment before their big moment in the pan. Don't be shy with the seasoning here, it really helps build that foundational flavor for your Honey Garlic Lamb Chops.
02 - While the chops are chilling for a sec, let's make that glorious sauce. In a small bowl, whisk together the honey, minced garlic (the more the merrier!), soy sauce, rice vinegar, and grated ginger. Give it a good stir until everything is combined. I sometimes taste it at this point and realize I want a little more tang, so I'll add another splash of vinegar. Don't worry if it looks a bit thick; it'll loosen up beautifully in the pan.
03 - Heat a large skillet, preferably cast iron, over medium-high heat. Add a drizzle of olive oil. Once it's shimmering, carefully place the lamb chops in the hot pan. Don't overcrowd the pan; you want a good sear, not a steam bath. Sear for about 2-3 minutes per side for a nice golden-brown crust. Oh, the smell at this stage is just incredible – savory lamb hitting that hot pan! This is where you start building those amazing flavors for your Honey Garlic Lamb Chops.
04 - Once your chops are beautifully seared on both sides, reduce the heat to medium-low. Pour that luscious honey garlic sauce directly over the chops in the pan. Make sure each chop gets a good coating! Let it simmer gently, spooning the sauce over the chops occasionally. This step is where the flavors really meld and the sauce starts to thicken, clinging to the lamb. It smells so sweet and savory, I swear my neighbors can smell it!
05 - Continue cooking, flipping the chops once or twice, until they reach your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C), which usually takes another 3-5 minutes depending on thickness. I always use a meat thermometer because, honestly, guessing with lamb can lead to sadness. Nobody wants dry lamb! Keep spooning that sauce over for maximum flavor and juiciness on your Honey Garlic Lamb Chops.
06 - Once cooked, transfer the Honey Garlic Lamb Chops to a cutting board and let them rest for 5-10 minutes. This is crucial! It allows the juices to redistribute, keeping the lamb tender and juicy. While they’re resting, you can spoon any remaining sauce from the pan over them. Then, sprinkle generously with fresh chopped parsley. Serve them immediately and watch them disappear!

# Notes:

01 - Always pat lamb chops super dry before searing; it makes all the difference for a crust.\nLeftover sauce? Reheat gently on the stovetop; microwave can separate it, I learned that the hard way.\nNo rice vinegar? White wine vinegar can work, but start with less and taste as you go.\nServe these with creamy mashed potatoes and a crisp green salad for a truly special meal.

# Equipment Needed:

01 - Large skillet (cast iron preferred)
02 - small mixing bowl
03 - whisk
04 - tongs
05 - cutting board
06 - meat thermometer

# Nutrition (Per Serving):

Calories: 350-400
Total Fat: 20-25g
Total Carbohydrate: 20-25g
Protein: 30-35g

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