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

Whip up these Tender Honey Garlic Lamb Chops for a quick, flavorful dinner. My simple recipe combines sweet honey and savory garlic for juicy perfection, even with kitchen mishaps.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Fusion
Dietary: High Protein

# Ingredients:

→ Main Players

01 - Lamb Loin Chops (4-6, about 1-inch thick)
02 - Olive Oil (2 tbsp)

→ Honey Garlic Glaze

03 - Honey (1/4 cup)
04 - Soy Sauce (2 tbsp)
05 - Garlic (4-5 cloves, minced)
06 - Rice Vinegar (1 tbsp)
07 - Fresh Ginger (1 tsp, grated)

→ Flavor Enhancers

08 - Salt (to taste)
09 - Freshly Ground Black Pepper (to taste)

→ Finishing Touches

10 - Fresh Parsley (2 tbsp, chopped, for garnish)

# Instructions:

01 - First things first, let's get those lamb chops ready. Take them out of the fridge about 15-20 minutes before you plan to cook them; this helps them cook more evenly, a little trick I learned the hard way. Pat those beauties dry, <em>really</em> dry, with paper towels. This is where I always remind myself of my "rustic" lamb chop incident! Season generously with salt and pepper on both sides. You want a good coating, trust me.
02 - While your chops are chilling (literally, well, warming up a bit), let's make the honey garlic glaze. Grab a small bowl and whisk together the honey, soy sauce, minced garlic, rice vinegar, and grated ginger. Give it a good whisk until everything is combined and the honey isn't just sitting at the bottom. This is the liquid gold that'll coat your Honey Garlic Lamb Chops, so make sure it's perfect!
03 - Now, heat that olive oil in a large skillet over medium-high heat until it's shimmering. You want it hot! Carefully place your lamb chops in the hot skillet. Don't overcrowd the pan, hon, or they'll steam instead of sear. Cook for 2-3 minutes per side for a beautiful golden-brown crust. I just love the smell when they hit the pan; it's pure kitchen bliss.
04 - Once both sides are nicely seared, reduce the heat to medium-low. Carefully pour your glorious honey garlic glaze over the chops. Oh, the sizzle! Spoon the glaze over the chops as they cook for another 3-5 minutes, flipping them occasionally, until they reach your desired doneness (135°F for medium-rare, 140°F for medium). I usually aim for medium-rare; I like them still a little pink in the middle.
05 - This is a step I used to skip, but <em>never again</em>! Once your Honey Garlic Lamb Chops are cooked, transfer them to a plate or cutting board. Loosely tent them with foil and let them rest for at least 5 minutes. This allows the juices to redistribute, making for the most tender, succulent chops. I swear, it makes all the difference!
06 - Before serving, pour any remaining glaze from the skillet over your rested lamb chops. Sometimes I'll even scrape the pan a bit to get all those sticky, caramelized bits – they're pure flavor! Garnish with fresh chopped parsley if you're feeling fancy, and then dig in! The aroma alone is enough to make my tummy rumble, honestly.

# Notes:

01 - Always pat your lamb chops super dry before searing. It's the secret to that gorgeous, crispy crust.
02 - Leftovers are great, but the sauce does thicken up, so a tiny splash of water or broth helps when reheating.
03 - No lamb? Pork chops work wonderfully here, too, I've tried it when the butcher was out!
04 - A sprinkle of fresh parsley at the end just makes them look extra fancy, like I actually tried.

# Equipment Needed:

01 - Large Skillet
02 - Whisk
03 - Tongs
04 - Small Bowl

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 20-30g
Protein: 35-45g

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