Brown Sugar Lamb Chops: Sweet, Savory, and Simple (Print Version)
Brown Sugar Lamb Chops bring tender, juicy lamb with a sticky-sweet glaze. A surprisingly easy dish for a weeknight or special meal. So good!
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check ingredients)
# Ingredients:
→ Main Ingredients
01 -
4 lamb loin chops (about 1-inch thick)
→ Glaze & Seasonings
02 -
1/4 cup light brown sugar, packed
03 -
2 tablespoons apple cider vinegar
04 -
1 tablespoon Dijon mustard
05 -
1 teaspoon garlic powder
06 -
1/2 teaspoon smoked paprika
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon freshly ground black pepper
→ Pantry Staples
09 -
1 tablespoon olive oil
# Instructions:
01 -
First things first, get those lamb chops out of the fridge about 20-30 minutes before you want to cook them. This helps them cook more evenly, something I totally learned the hard way after biting into a cold center once. Pat them super dry with paper towels—this is crucial for getting that gorgeous sear, seriously! Then, season them generously with salt and freshly ground black pepper on both sides. Don't be shy; the seasoning really makes a difference here.
02 -
In a small bowl, whisk together your brown sugar, apple cider vinegar, Dijon mustard, garlic powder, and smoked paprika. This is the secret sauce for your chops! Make sure everything is well combined and the sugar starts to dissolve. I usually give it a little taste here to make sure the balance is right – sometimes I add a tiny pinch more paprika for extra warmth. It should smell sweet and tangy, a perfect preview of what's to come.
03 -
Heat a large skillet (cast iron is my fave for this, honestly!) over medium-high heat. Add a tablespoon of olive oil. Once it's shimmering, carefully place your lamb chops in the hot pan. Don't overcrowd the pan; you might need to do this in batches. Sear them for about 3-4 minutes per side for a nice medium-rare. You're looking for a beautiful, golden-brown crust. The smell filling your kitchen right now? That's pure deliciousness, trust me.
04 -
Once the chops are seared, reduce the heat to medium-low. Pour that gorgeous brown sugar glaze directly into the skillet, right over the chops. It'll start to bubble and thicken pretty quickly, so keep an eye on it. Use tongs to turn the chops, coating them completely in the sticky, sweet sauce. This step is where the magic really happens for these sweet chops, transforming them into something truly special.
05 -
Continue to cook the chops in the glaze for another 2-3 minutes, turning them frequently to ensure they’re evenly coated and the glaze reduces to a thick, syrupy consistency. Be careful not to let the glaze burn; brown sugar can caramelize fast! If you have a meat thermometer, aim for an internal temperature of 130-135°F for medium-rare. I once overcooked them here and they weren't nearly as juicy, oops!
06 -
Remove the Brown Sugar Lamb Chops from the skillet and place them on a cutting board or plate. Let them rest for at least 5 minutes before serving. This resting period is super important; it allows the juices to redistribute, ensuring every bite is tender and succulent. Drizzle any remaining glaze from the pan over the chops. They should look glossy and inviting, smelling absolutely incredible. Enjoy!
# Notes:
01 -
Always pat your lamb chops dry before searing for the best crust-I learned this the hard way with soggy chops once!
02 -
If you're making ahead, whisk the glaze and keep it separate; it'll save you time when dinner crunch hits.
03 -
Tried chicken thighs with this glaze once, and it was surprisingly good, just adjust cooking times!
04 -
Serve with something creamy, like mashed potatoes, to really soak up that incredible, sticky sauce.
# Equipment Needed:
01 -
Large skillet (cast iron recommended)
02 -
small bowl
03 -
whisk
04 -
tongs
05 -
meat thermometer (optional)
# Nutrition (Per Serving):
Calories: 350 kcal
Total Fat: 20g
Total Carbohydrate: 15g
Protein: 28g