Quick Brown Sugar Lamb Chops: 30-Minute Dinner (Print Version)

Quick 30-minute Brown Sugar Lamb Chops recipe. Tender, sweet, and savory lamb chops are perfect for busy weeknights, bursting with flavor.

# Recipe Info:

Prep Time: 10 Minutes minutes

Cook Time: 20 Minutes minutes

Total Time: 30 minutes

Servings: 4 Servings

Difficulty: Beginner

Cuisine: American

Dietary: Meat-based

# Ingredients:

→ Main Stars

01 - 4-6 lamb chops (loin or rib, about 1-inch thick)

02 - 1 tbsp olive oil

→ Sweet & Savory Glaze

03 - 1/4 cup brown sugar (dark preferred)

04 - 1/4 cup low-sodium soy sauce

05 - 2 cloves garlic, minced

06 - 1 tbsp fresh ginger, grated

07 - 1 tbsp apple cider vinegar

→ Finishing Touches

08 - Salt and freshly ground black pepper, to taste

09 - 2 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, pat those lamb chops dry with paper towels. This is crucial for getting a good sear, trust me on this! Then, season them generously with salt and black pepper on both sides. I always forget to do this step properly, rushing it, and then I regret it later when the seasoning isn't quite right. Don't be like me! Take your time, really rub it in. This simple step sets the stage for incredibly flavorful Brown Sugar Lamb Chops.

02 - Heat a large skillet (cast iron is my absolute favorite for this) over medium-high heat. Add a drizzle of olive oil. Once shimmering, add your lamb chops to the hot pan. Sear them for about 2-3 minutes per side for medium-rare, or a bit longer if you prefer them more done. You're looking for a beautiful, golden-brown crust. I remember once I crowded the pan and they just steamed instead of searing – oops! Don't make that mistake; cook in batches if you need to.

03 - While the chops are searing (or resting if you're cooking in batches), grab a small bowl. Whisk together the brown sugar, soy sauce, minced garlic, grated ginger, and apple cider vinegar. It should smell sweet and tangy, with that lovely kick from the ginger. This is where the magic really starts to happen for your Brown Sugar Lamb Chops. I always give it a taste here, just to make sure the balance is right for me.

04 - Once all the lamb chops are seared, return them to the skillet. Pour that glorious brown sugar glaze over the chops. It will start to bubble and thicken almost immediately. The aroma in your kitchen right now should be absolutely divine – a mix of savory lamb and sweet, garlicky goodness. Make sure each chop gets a nice coating; you want that sticky, delicious glaze on every piece.

05 - Continue cooking the chops in the glaze for another 3-5 minutes, flipping them occasionally, until the sauce has thickened and reduced to a beautiful, glossy coating on the lamb. This is where the brown sugar caramelizes and really clings to the chops. Don't let it burn, though! Keep an eye on it, and adjust the heat if it's reducing too quickly. This step is key for those truly sticky, finger-licking Brown Sugar Lamb Chops.

06 - Once the sauce is thick and the chops are cooked to your liking, remove them from the pan and let them rest for 5 minutes. Resting is so important for juicy lamb! You can tent them loosely with foil. Garnish with fresh chopped parsley before serving. The finished dish should be glistening, tender, and smell utterly irresistible. Enjoy your quick and easy Brown Sugar Lamb Chops!

# Notes:

01 - Patting the lamb chops really dry before searing gives you the best crust, I learned that the hard way!

02 - For quick weeknights, I sometimes whisk the glaze ingredients together in the morning.

03 - If you're out of apple cider vinegar, rice vinegar works in a pinch, though the flavor is a bit milder.

04 - Serving these with fluffy rice to soak up that amazing sauce is an absolute must for me.

# Equipment Needed:

01 - Large skillet (cast iron recommended)

02 - tongs

03 - small mixing bowl

04 - whisk

05 - measuring spoons/cups

# Nutrition (Per Serving):

Calories: 350 kcal

Total Fat: 20g

Total Carbohydrate: 15g

Protein: 28g

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