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honey garlic glazed lamb chops recipe - Honey Garlic Glazed Lamb Chops served in a white bowl overhead view
Chloe

Honey Garlic Glazed Lamb Chops

honey garlic glazed lamb chops recipe made easy at home. Juicy, tender lamb chops kissed with a sweet, savory, and aromatic honey garlic glaze, perfect for an
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Method

Ingredients
  

For the Lamb Chops
  • 8 lamb loin chops (about 1-inch thick) about 1.5 lbs total
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
For the Honey Garlic Glaze
  • 1/3 cup honey
  • 4 garlic cloves minced
  • 3 tbsp soy sauce (or tamari for gluten-free)
  • 2 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp fresh rosemary finely chopped
  • 1 tsp crushed red pepper flakes optional, for heat
For Garnish
  • 2-3 fresh rosemary sprigs
  • 1 tsp flaky sea salt such as Maldon

Method
 

  1. Pat the lamb chops dry with paper towels. Rub them all over with olive oil, then season generously on both sides with kosher salt and black pepper. Set aside at room temperature for 15 minutes. Meanwhile, in a small bowl, whisk together the honey, minced garlic, soy sauce, vinegar, chopped rosemary, and red pepper flakes (if using) until well combined.
  2. Preheat your grill (or grill pan) to medium-high heat (about 400-450°F / 200-230°C). Once hot, clean the grates thoroughly with a grill brush, then lightly oil them by dipping a folded paper towel in vegetable oil and using tongs to rub it over the grates.
  3. Place the seasoned lamb chops on the hot grill. Cook for 3-4 minutes on the first side, without moving them, to develop a deep golden-brown crust. Flip the chops and cook for another 3-4 minutes for medium-rare (internal temperature of 135°F / 57°C) or 4-5 minutes for medium (145°F / 63°C).
  4. During the last 2 minutes of cooking on the second side, brush the chops generously with the honey garlic glaze. Flip once more and brush the other side, allowing the glaze to caramelize and become sticky for about 30-60 seconds per side. Be careful not to let it burn.
  5. Transfer the glazed lamb chops to a clean plate or cutting board. Tent loosely with foil and let them rest for 5 minutes. This allows the juices to redistribute, ensuring a juicy bite. Garnish with fresh rosemary sprigs and a light sprinkle of flaky sea salt just before serving.