honey garlic glazed lamb chops
👩🍳 Step-by-Step Instructions
Step 1: Season the Lamb 🥩🎨
- Remove the lamb chops from the refrigerator about 15 minutes before cooking to bring them to room temperature. (This ensures an even cook!)
- Pat the chops completely dry with a paper towel.
- Rub both sides of the chops with the olive oil, then season generously with garlic powder, dried rosemary, salt, and black pepper.
Step 2: Mix the Glaze 🍯🥣
- In a small bowl, whisk together the honey, minced garlic, soy sauce, and apple cider vinegar until well combined. Set it aside next to your stove.
Step 3: Get the Perfect Sear 🍳🔥
- Heat a large skillet (cast-iron works best!) over medium-high heat until it is smoking hot.
- Add the lamb chops to the dry pan. Cook for 3 to 4 minutes on the first side without moving them, allowing a beautiful, deep golden-brown crust to form.
- Flip the chops and cook for another 2 to 3 minutes on the second side. (For a medium-rare finish, look for an internal temperature of 135°F or 57°C).
- Pro-Tip: Using tongs, hold the chops upright on their fat caps for 30 seconds to render and crisp up the thick strip of fat along the edge! Move the chops to a clean plate.
Step 4: Bubble the Glaze 🧄✨
- Turn the skillet heat down to medium.
- Pour the honey garlic mixture directly into the hot pan, scraping up all those delicious browned bits left behind by the lamb.
- Let the sauce bubble and simmer for 1 to 2 minutes until it starts to reduce and turn into a sticky, glossy glaze.
- Stir in the 1 tablespoon of butter right at the end to give the glaze a rich, velvety finish.
