Brown Sugar Garlic Lamb Chops with Sticky Glaze (Print Version)

Brown Sugar Garlic Lamb Chops are a weeknight wonder! Sweet, savory, and so tender, this recipe brings big flavor with minimal fuss. A family favorite for sure.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat, Gluten-Free (if using Tamari)

# Ingredients:

→ Lamb & Oil

01 - 4-6 lamb loin chops (about 1-inch thick)
02 - 1 tbsp olive oil

→ Sweet & Savory Glaze

03 - 1/4 cup packed light or dark brown sugar
04 - 4 cloves garlic, minced (or more, honestly!)
05 - 2 tbsp soy sauce (low sodium preferred)
06 - 1 tbsp apple cider vinegar
07 - 1 tsp Dijon mustard

→ Basic Seasoning

08 - 1/2 tsp salt (or to taste)
09 - 1/4 tsp black pepper (freshly ground is best)

→ Fresh Finish

10 - 2 tbsp fresh parsley, chopped (for garnish, optional but pretty!)

# Instructions:

01 - First things first, get those lamb chops ready! Pat them super dry with paper towels. This is a step I always used to rush, and honestly, it makes all the difference for a good sear. Season them generously with salt and black pepper on both sides. Don't be shy here; it's where the initial flavor foundation for your Brown Sugar Garlic Lamb Chops really starts. While you're doing this, you can probably already smell the promise of something delicious, even before they hit the pan. Set them aside while you get the glaze going.
02 - In a small bowl, whisk together the brown sugar, minced garlic, soy sauce, apple cider vinegar, and Dijon mustard. This is your magic potion, the sweet and savory heart of these Brown Sugar Garlic Lamb Chops. Make sure everything is well combined; you don't want any lumps of brown sugar hiding out. I've definitely had moments where I thought I mixed it enough, only to find a chunk of sugar later. Oops! Give it a good vigorous whisk. The aroma of the garlic and vinegar starting to mingle is pretty exciting.
03 - Heat a large, heavy-bottomed skillet (cast iron is my favorite for this, honestly) over medium-high heat. Add a tablespoon of olive oil. Once the oil is shimmering, carefully place the lamb chops in the skillet. Don't overcrowd the pan; you want a good sear, not a steam bath! Cook for about 2-3 minutes per side, until they're beautifully browned and have that gorgeous crust. You'll hear that satisfying sizzle, and the kitchen will start to smell incredible. This browning step is crucial for developing deep flavor in your Brown Sugar Garlic Lamb Chops.
04 - Once the chops are seared, reduce the heat to medium-low. Pour the brown sugar garlic glaze over the chops in the skillet. Use a spoon to coat each chop evenly. Let it simmer gently for another 2-3 minutes, flipping the chops once or twice, until the glaze thickens and becomes wonderfully sticky and coats the lamb. Watch it closely; you don't want the sugar to burn! The smell in your kitchen right now will be absolutely intoxicating – sweet, savory, and garlicky all at once.
05 - Remove the Brown Sugar Garlic Lamb Chops from the skillet and transfer them to a plate or cutting board. Tent them loosely with foil and let them rest for 5-10 minutes. This resting period is super important, I promise! It allows the juices to redistribute, ensuring your chops are incredibly tender and moist. If you skip this, the juices will just run all over your plate. While they're resting, you can sprinkle with fresh chopped parsley if you're feeling fancy. It just adds a little pop of color and freshness.
06 - Finally, it's time to serve those glorious Brown Sugar Garlic Lamb Chops! They should be beautifully glazed, tender to the touch, and smell absolutely divine. I always serve mine with a little extra glaze drizzled over the top because, why not? The taste is this amazing balance of sweet, tangy, and savory, with that unmistakable warmth from the garlic. Every bite is a little celebration, honestly. Don't be surprised if these disappear fast!

# Notes:

01 - Patting the lamb chops really dry before searing is a game-changer for that perfect crust. Don't skip it!
02 - Leftover glaze can be stored in the fridge for a few days and drizzled over rice or other meats later.
03 - If you're out of apple cider vinegar, a splash of white wine vinegar works, but the apple cider adds a lovely depth.
04 - Serving these with creamy mashed potatoes to soak up the sticky glaze is my absolute favorite way to enjoy them.

# Equipment Needed:

01 - Large heavy-bottomed skillet (cast iron preferred)
02 - small mixing bowl
03 - whisk
04 - tongs

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 25-30g
Total Carbohydrate: 15-20g
Protein: 25-30g

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