Tender Honey Garlic Lamb Chops: A Weeknight Delight (Print Version)

Make tender Honey Garlic Lamb Chops with this easy recipe! Sweet, savory, and so flavorful. Perfect for a cozy dinner.

# 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:

→ Star of the Show

01 - 4 lamb loin chops (about 1-inch thick, or rib chops)
02 - 1 tbsp olive oil

→ Sticky-Sweet Marinade

03 - 1/4 cup honey
04 - 1/4 cup soy sauce (or Tamari for gluten-free)
05 - 4 cloves fresh garlic, minced (about 1 tbsp)
06 - 1 tbsp fresh ginger, grated
07 - 1 tbsp rice vinegar
08 - 1/2 tsp red pepper flakes (or to taste)

→ Finishing Touches

09 - 2 tbsp fresh parsley, chopped
10 - 1 tsp toasted sesame seeds (optional)

# Instructions:

01 - Alright, first things first, grab those lamb chops and pat them really, really dry with paper towels. This is CRUCIAL for a good sear; wet chops steam, they don't caramelize, and we want that gorgeous crust, right? Sprinkle 'em generously with a pinch of salt and a good crack of black pepper on both sides. I always get a little messy here, salt flying everywhere, but it's part of the process! Set them aside while you whip up the magic marinade.
02 - In a medium bowl, combine the honey, soy sauce (or tamari), minced fresh garlic, grated fresh ginger, rice vinegar, and red pepper flakes. Give it a good whisk until everything is beautifully combined and the honey has dissolved. Take a little sniff – that's the good stuff! I always taste it at this point, just to make sure it's balanced. Sometimes I add a tiny extra splash of vinegar if it feels too sweet, or another pinch of pepper flakes if I'm feeling feisty.
03 - Now, place your seasoned lamb chops into a shallow dish or a Ziploc bag. Pour that glorious honey garlic marinade all over them, making sure each chop is nicely coated. Give it a little massage to really work the flavors in. Cover the dish or seal the bag and pop it in the fridge for at least 30 minutes, or up to 4 hours. Honestly, even 15 minutes makes a difference if you're in a rush, but an hour is my sweet spot for maximum flavor absorption.
04 - When you're ready to cook, pull the chops out of the fridge about 15-20 minutes beforehand to bring them closer to room temperature – this helps them cook more evenly. Heat a large, heavy-bottomed skillet (cast iron is my absolute favorite for this) over medium-high heat with a tablespoon of olive oil until it's shimmering. Carefully place the chops in the hot pan, making sure not to overcrowd it. Work in batches if you need to! Sear for 2-3 minutes per side until you get a beautiful golden-brown crust. That sizzle and smell? Pure heaven!
05 - Once seared, you can either continue cooking them in the skillet over medium heat, flipping occasionally, or transfer them to a preheated oven (around 375°F/190°C) for 5-8 minutes, depending on their thickness and your desired doneness. I aim for medium-rare, which is usually around 135-140°F (57-60°C) internal temperature. Don't forget, they'll cook a little more as they rest! I once overcooked a batch because I was distracted by a podcast, and they were still tasty, but not as tender.
06 - This step is non-negotiable, friends! Once cooked, transfer the lamb chops to a cutting board and loosely tent them with foil. Let them rest for at least 5 minutes. This allows the juices to redistribute, ensuring super tender, juicy lamb. While they rest, sprinkle with fresh chopped parsley and toasted sesame seeds. Slice 'em up or serve whole – honestly, they look gorgeous either way. Take a deep breath, smell that incredible aroma, and get ready to enjoy!

# Notes:

01 - Don't overcrowd the pan during searing; wet chops steam, they don't caramelize.
02 - Leftovers are fantastic cold in a salad, or gently reheated in a skillet.
03 - Tried maple syrup instead of honey once – good, but not quite the same rich warmth.
04 - A sprinkle of fresh mint really brightens things up if you're feeling fancy.

# Equipment Needed:

01 - Large mixing bowl
02 - whisk
03 - shallow dish or Ziploc bag
04 - large heavy-bottomed skillet (cast iron preferred)
05 - tongs
06 - meat thermometer
07 - cutting board
08 - aluminum foil.

# Nutrition (Per Serving):

Calories: 350-450
Total Fat: 25-35g
Total Carbohydrate: 15-20g
Protein: 30-40g

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