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.
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).
The Reason You Should Always Soak Your Lamb Chops In Milk - Tasting Table. A chief complaint when it comes to lamb is its strong smell, but did you know there is a simple way to address this smell, and all you need is some milk?
Temperature is by far the most critical aspect of cooking lamb chops. Undercooking even tender lamb chops can render them unpleasantly chewy, while overcooking will lead to tough, dried-out meat. Rib chops should be cooked to about 130°F, while loin chops are better at 135°F or even 140°F.
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.
The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.
When marinating meat for the mangal (barbecue), there are two things that help to tenderise it really well – for chicken, it's yoghurt, and for lamb cutlets or chops, it's milk. The lamb only needs a couple of hours in the marinade for the milk to really work its magic and leave you with the most succulent meat going.
There is no need to rinse raw lamb before cooking because this creates a cross-contamination hazard. Any bacteria which might be present would be destroyed by cooking.
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.
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.
I love to brown the lamb chops on the stovetop before finishing the cooking in the oven, and it's easy to do that with a cast iron skillet. However, you can cook it entirely just in the oven. Replace the stovetop time with an additional 3-5 minutes based on the desired doneness.
Cook all raw lamb steaks, chops, and roasts to a minimum internal temperature of 145° F (62.8° C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.
Grilling lamb chops can impart a smoky flavor and create a desirable charred exterior, making it a healthier option as fat drips away from the meat. Frying, especially pan-frying, offers more control over cooking, enriches flavor with fats, and is convenient for indoor cooking.
Information. Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.
As a general rule of thumb, smaller cuts of lamb only need about four hours to sit in a marinade while larger cuts could benefit from a 24-hour to 48-hour marinade.
Marinate lamb roasts, steaks or chops in the refrigerator up to 5 days. Lamb cubes or stew meat can be marinated up to 2 days. Boil used marinade before brushing on cooked lamb.
Yes, you can brine lamb for too long. Over-brining can cause the meat to become mushy and overly salty. As a general rule, brine lamb for no longer than 24 hours.
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