Easy Brown Sugar Lamb Chops: Oven Baked Delight (Print Version)
Easy Brown Sugar Lamb Chops baked in the oven. My secret for a weeknight meal that tastes like a special occasion, minimal fuss!
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (use Tamari)
# Ingredients:
→ Lamb Chops & Base
01 -
4 lamb loin chops (about 1-inch thick)
02 -
1 tbsp olive oil
→ Brown Sugar Glaze
03 -
1/4 cup dark brown sugar, packed
04 -
2 tbsp soy sauce (or tamari for gluten-free)
05 -
2 cloves garlic, minced
06 -
1 tsp fresh ginger, grated
07 -
1 tbsp apple cider vinegar
08 -
1 tsp Dijon mustard
→ Seasonings
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Garnish
11 -
2 tbsp fresh parsley, chopped
# Instructions:
01 -
First things first, get those lamb chops ready. Pat them really, really dry with paper towels. This helps them get a nice sear (or just a better bake if you skip the sear). Then, season generously with salt and black pepper on both sides. I always feel like I'm giving them a little spa treatment, getting them ready for their big moment. You want to see that seasoning, not just guess it’s there!
02 -
Now for the magic! In a medium bowl, whisk together the dark brown sugar, soy sauce, minced garlic, grated fresh ginger, apple cider vinegar, and Dijon mustard until everything is smooth and beautifully combined. It should smell sweet, tangy, and just a little bit spicy—a truly intoxicating aroma. I once used a fork and ended up with lumpy sugar, so a whisk is your friend here, hon!
03 -
Place your seasoned lamb chops in a baking dish. Pour that gorgeous brown sugar glaze all over them, making sure each chop is nicely coated. You can use your hands (my preferred method, though messy!) or a brush to ensure every inch gets some love. This is where the flavor really starts to soak in. I sometimes let them sit for 10-15 minutes at room temp if I have time; it just adds to the tenderness.
04 -
Preheat your oven to 400°F (200°C). Once hot, pop that baking dish in. Bake for 15-20 minutes, flipping the chops halfway through. This ensures even cooking and helps the glaze caramelize beautifully on both sides. Keep an eye on them; ovens can be quirky, and you don't want the glaze to burn. I've definitely had a 'whoops, too dark!' moment or two.
05 -
The exact cooking time will depend on the thickness of your chops and your preferred doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, 135-140°F (57-60°C). Use a meat thermometer—it's truly your best friend here. Don't guess! I once overcooked them thinking I 'knew' and regretted it immediately.
06 -
This step is non-negotiable! Once cooked, remove the baking dish from the oven and let the lamb chops rest for 5-10 minutes. This allows the juices to redistribute, making them incredibly tender and juicy. Tent them loosely with foil. Before serving, sprinkle with that fresh chopped parsley for a burst of color and a fresh finish. They'll look and smell absolutely divine!
# Notes:
01 -
Always pat your lamb chops dry before seasoning; it makes a huge difference in texture.
02 -
Don't skip the resting step! It ensures juicy chops, I learned that the hard way.
03 -
Fresh ginger and garlic are key here; bottled just won't give you the same vibrant flavor.
04 -
For an extra caramelized crust, try a quick broil for the last minute or two, but watch it closely!
# Equipment Needed:
01 -
Baking dish
02 -
whisk
03 -
measuring cups and spoons
04 -
meat thermometer (optional but recommended)
# Nutrition (Per Serving):
Calories: 350
Total Fat: 20g
Total Carbohydrate: 15g
Protein: 28g