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

Tender Brown Sugar Garlic Lamb Chops cooked in one skillet. A simple, flavorful weeknight meal that's sweet, savory, and so satisfying. My family loves this!

# 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 (use tamari)

# Ingredients:

→ Lamb & Marinade Base

01 - 4 lamb loin chops (about 1-inch thick)
02 - 1/2 cup packed brown sugar
03 - 4-6 cloves fresh garlic, minced (or more, if you're like me!)
04 - 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
05 - 2 tablespoons apple cider vinegar

→ Cooking & Seasoning

06 - 1 tablespoon olive oil
07 - Salt and freshly ground black pepper, to taste

→ Finishing Touches & Optional Extras

08 - 2 sprigs fresh rosemary
09 - 1/4 teaspoon red pepper flakes (optional, for a little kick)
10 - Fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, get those lamb chops out and pat them super dry with paper towels. This is crucial for a good sear, trust me, I've learned this the hard way with sad, steamed chops. Then, sprinkle both sides generously with salt and black pepper. You want to build flavor from the ground up, and well-seasoned meat makes all the difference for these future <strong>Brown Sugar Garlic Lamb Chops</strong>. Set them aside for a moment while you whip up that incredible marinade.
02 - In a medium bowl, whisk together the brown sugar, minced fresh garlic (remember, I always add extra!), soy sauce, and apple cider vinegar. Give it a good whisk until the brown sugar has dissolved. You're looking for a smooth, slightly thick sauce. Take a little sniff – that sweet, tangy, garlicky aroma? That's the start of something amazing! I once forgot the vinegar, and the sauce was just... flat. Don't be like past me!
03 - Pour about half of your beautiful marinade over the lamb chops in a shallow dish or a zip-top bag. Make sure they're really well coated. Reserve the other half of the marinade for later – it's going to become our glaze! Let the chops hang out in the fridge for at least 20 minutes, or up to an hour. I've even done it for 30 minutes when I'm in a rush, and it still works its magic. Don't marinate for too long though, the vinegar can start to "cook" the meat.
04 - When you’re ready to cook, heat a large skillet (cast iron is my favorite for this!) over medium-high heat. Add a drizzle of olive oil. Once it's shimmering, carefully place the lamb chops in the hot pan. You should hear that satisfying sizzle right away! Sear for about 3-4 minutes per side for medium-rare, or longer if you prefer them more done. Don't overcrowd the pan; work in batches if you need to. I made that mistake once, and my chops didn't brown properly.
05 - Once the chops are seared to your liking, reduce the heat to medium-low. Pour the reserved marinade into the skillet, right around the chops. Add a sprig or two of fresh rosemary now if you're using it. Let the sauce simmer and thicken for about 2-3 minutes, spooning it over the chops as it reduces. It'll start to get wonderfully sticky and coat the lamb. The smell at this stage is absolutely intoxicating, honestly, it's when the magic of these <strong>Brown Sugar Garlic Lamb Chops</strong> really happens!
06 - Remove the lamb chops from the pan and let them rest on a cutting board for 5 minutes. This is super important! Resting allows the juices to redistribute, keeping your chops tender and juicy. While they rest, the sauce in the pan will continue to thicken slightly. Spoon any extra glaze over the rested chops. Garnish with fresh parsley if you're feeling fancy. These <strong>Brown Sugar Garlic Lamb Chops</strong> are ready to be devoured, and trust me, they're worth every single step!

# Notes:

01 - Always pat your lamb chops dry for a better sear, I learned this the hard way with sad, grey chops.
02 - Don't marinate lamb for more than an hour; the vinegar can make it mealy, a mistake I've made.
03 - Reheat leftovers gently in a skillet or microwave, but avoid high heat to prevent sauce separation.
04 - Serve these chops with creamy mashed potatoes to soak up all that incredible sticky glaze!

# Equipment Needed:

01 - Large skillet (cast iron preferred)
02 - whisk
03 - shallow dish or zip-top bag
04 - tongs
05 - cutting board
06 - meat thermometer (optional but recommended)

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 25-35g
Protein: 30-40g

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