This is truly the Best Lamb Chop Recipe online! Delicious juicy lamb chops are seared and then basted in a deliciously flavorful luscious Brown Sugar sauce that’s super easy to make!
I cannot get enough of my balsamic brown sugar lamb chops. In fact, if someone told me I had to eat this dish for three months straight, I would personally thank them!
Table of Contents
The Heart and Soul of the Best Lamb Chop Recipe
Cuisine Inspiration: Think European elegance with a down-home American twist.
Primary Cooking Method: Searing to perfection
Dietary Info: It’s indulgent. Not for the faint-hearted or the calorie counters.
Key Flavor: That balsamic tang melding with the sweet whispers of brown sugar.
The ingredients that create the amazing sauce for these lamb chops are the following:
Garlic
Brown Sugar
Balsamic Vinegar
Cayenne
Brown sugar is such a perfect complement especially when paired with balsamic vinegar. They really bring out the intensity of the dish. Garlic is always sensational for flavor, and I love adding it to everything I can!
Finally the hint of cayenne in this sauce adds a nice spice to break up the sweetness. It is delicious. If you can’t handle spice, you can omit.
How to Make the Best Lamb Chops
For this lamb chop recipe, you must sear the lamb chops in a pan with olive oil over higher heat on your stove top. Let the pan get hot and season the chops on both sides with salt and pepper before beginning the searing process
Tip: Make sure you pat the lamb chops dry to remove any moisture so you will get a lovely sear!
It shouldn’t take any more thantwo minutes on each side to sear the chops.
Once seared, let chops rest and turn the heat down to medium low. Next, add minced garlic to the pan and cook it for one minute.
Then, add the chops back to the pan after you’ve created your lamb chop sauce. Continue to cook the lamb chops until your desired doneness.
I will be rolling out this recipe for entertaining and maybe for my anniversary along with my easy homemade garlic bread recipe,southern baked macaroni and cheese, fried corn, jollof rice or red beans and rice.
It is the perfect dishfor a special occasion, and like I said, the flavor is out of this world decadent.
How to Store and Reheat
To store leftovers, allow them to cool completely, then place them in an airtight container. Refrigerate the chops and enjoy them within 3 days for the best flavor and safety.
When reheating the lamb chops, gently warm them in a preheated oven at 350 degrees Fahrenheit until heated through, ensuring they retain their moisture and flavor.
Favorite Chop Recipes to try
Smothered Pork Chops
Fried Pork Chops
Peach Pork Chops
Turkey Chops
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Add olive oil to pan and heat over medium high heat. Season lamb chops on each side with salt and pepper to taste.
Once pan is hot, sear the chops on each side for up to 2 minutes then remove chops from pan and let rest.
Turn the heat down to medium low. Add minced garlic to the pan and cook for one minute making sure you don’t burn it.
Next whisk in brown sugar, balsamic vinegar, cayenne pepper, and salt and pepper to taste. Allow the sauce to thicken.
Add chops back into the pan, baste with sauce and continue to cook the chops until they are at your level of desired doneness. Remove chops from pan and place on serving platter.
Garnish with parsley and serve.
Video
Notes
Make sure you pat the lamb chops dry before searing to get a lovely color to them. Also sear on high heat for a gorgeous golden color.
To Store and Reheat
To store leftovers, allow them to cool completely, then place them in an airtight container. Refrigerate the chops and enjoy them within 3 days for the best flavor and safety.
When reheating the lamb chops, gently warm them in a preheated oven at 350 degrees Fahrenheit until heated through, ensuring they retain their moisture and flavor.
Lamb Chops are always best served to a target doneness of Medium Rare to Medium. We recommend first searing lamb chops on a hot cast iron for 1 minute per side then finish in a pre-heated oven set to 350 °F.
A tasty way to prepare economical cuts of lamb chops and steaks! Tenderise and infuse them with flavour with a delicious marinade then grill to perfection on the BBQ (or stove). Marinade for at least 2 hours, preferably overnight (no longer than 24 hours).
Lamb chops are very tender, so it's best to season with salt and pepper and cook (either pan fry or grill on a barbecue or chargrill pan), over high heat for a few minutes each side. Allow the lamb to rest for 5 minutes before serving.
According to Livestrong, leaving lamb to marinate in milk for a few hours, or even overnight, is an effective method to mellow out that gamey smell. After soaking, you can just pull the meat right out of the marinade and then rinse it before cooking.
Cook for 6 to 7 minutes per side or until deeply browned and an instant-read thermometer inserted into the thickest part of the meat registers 145°F. You may need to cook the chops in two batches to avoid crowding the pan.
As turnips and potatoes cook, place a large, heavy, ovenproof skillet, preferably cast iron, on the stove over high heat for 2 to 3 minutes. Place lamb in pan and sear until browned on the bottom, 1½ to 2 minutes. Turn lamb and place pan in the oven.
Fresh rosemary, fresh garlic, lemon zest, black pepper, and salt are simple but amazing flavors that pair amazingly with the lamb! Each of these ingredients adds its unique warmth and depth to enhance the flavor of the dish.
The vinegar and water soak is optional, but it's the way grandma would do it to helps remove some of the gamy taste of the lamb. If you want to skip this step, simply marinate the lamb in olive oil, lemon, oregano, and salt and roast the recipe in the same way.
Using a mallet pound the meat portion of the chops until about doubled in size. This will both tenderize the chop and allow them to cook more quickly and evenly.
Baking soda / bi-carb and cornflour/cornstarch are the secret ingredients that tenderise the lamb meat. It's a technique called “velveting” that is used by Chinese restaurants, and it's the reason why the meat in your favourite Chinese dishes are always so soft.
The big, bold Lamb flavor goes well with spices like coriander seeds, cumin, curry powder, harissa paste, garlic, rosemary, oregano, thyme, black pepper, chilly flakes, and mint. Spices compliment Lamb, but it also holds its flavor with just salt and pepper.
It's all about the fat in any cut of lamb. Fat holds flavour as well as odour, so trim as much excess fat as possible before cooking. The less fat that melts into the pan during the cooking process, the less aroma you'll have in the kitchen. Trim the fat when the meat is cold to make it easier to remove.
1 : Marinade; combine evaporated milk, lemon juice and garlic in a medium bowl. Place lamb chops in marinade, cover and refrigerate for 1 to 4 hours. Remove lamb from marinade. Wipe off excess marinade.
If you have an extra 10 minutes, it's often worth browning the meat before slow cooking it. Browning or searing the meat in a hot pan caramelises its surface, which can give the final dish a richer, deeper flavour and colour. The high temperatures also help to render the fat on the surface of your lamb.
When you're ready to cook your chops, preheat the oven to 400°F. Heat a cast-iron skillet on HIGH until piping hot and sear the chops on both sides. Pour the rest of the marinade over the chops and place the skillet into the preheated oven for 2-4 minutes for medium-rare or 5-7 minutes for medium-well done.
No, you don't have to brown lamb before slow cooking. The meat will still become moist and fall-off-the-bone tender. However, the slow cooker will never be hot enough to brown the meat, so if you decide to skip this step be aware that the finished dish may look paler than expected.
Yes, searing lamb chops before grilling enhances flavor and texture by creating a caramelized crust. Grilled Lamb Chops with Ammoglio Sauce is the perfect dish to enjoy once the temperatures warm up.
Introduction: My name is Dean Jakubowski Ret, I am a enthusiastic, friendly, homely, handsome, zealous, brainy, elegant person who loves writing and wants to share my knowledge and understanding with you.
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