Honey Garlic Glazed Lamb Chops are tender, juicy, and coated in a sticky-sweet glaze with a garlicky kick — an elegant dish that’s surprisingly easy to make in under 30 minutes. Whether you’re cooking for a date night, holiday meal, or just want to elevate dinner, this recipe delivers rich, bold flavor with minimal fuss.

🍯 Honey Garlic Glazed Lamb Chops

🕒 Prep: 10 min | Cook: 12–15 min

🍽️ Serves: 2–4 (double as needed)

🧂 Ingredients

8 lamb chops (rib or loin chops), about ¾ inch thick
Salt & black pepper, to taste
1–2 tbsp olive oil (for searing)

🔥 Honey Garlic Glaze:

3 tbsp honey
4 cloves garlic, minced
2 tbsp soy sauce
1 tbsp apple cider vinegar or lemon juice
1 tbsp unsalted butter
½ tsp chili flakes (optional, for heat)
1 tsp fresh rosemary or thyme (optional, for depth)

👩‍🍳 Instructions

1. Season the Lamb

Pat lamb chops dry with paper towels.
Season generously with salt and black pepper on both sides.
Let sit at room temperature while you prep the glaze.

2. Make the Glaze

In a small bowl, whisk together:
- Honey
- Garlic
- Soy sauce
- Vinegar or lemon juice
- Optional chili flakes or herbs

3. Sear the Lamb

Heat olive oil in a large skillet (cast iron is ideal) over medium-high heat.
Add lamb chops and sear for 2–3 minutes per side until browned.
Reduce heat to medium and cook another 1–2 minutes per side for medium-rare, or longer for desired doneness.
Remove chops and set aside to rest.

4. Glaze the Chops

In the same skillet, reduce heat to medium-low.
Add the honey garlic glaze and butter, stirring constantly.
Simmer for 1–2 minutes until slightly thickened (watch carefully to avoid burning the honey).
Return lamb chops to the skillet and spoon glaze over each piece to coat.

5. Serve

Plate with extra glaze spooned on top.
Garnish with fresh parsley, rosemary sprigs, or a lemon wedge if desired.

🍽️ Serving Ideas

Pair with:

Garlic mashed potatoes
Roasted vegetables (like carrots or asparagus)
Couscous or wild rice
A crisp green salad

✅ Tips

Rest the meat for 5 minutes before serving — this keeps it juicy.
For a more intense garlic flavor, sauté the garlic in butter first before adding the honey and soy sauce.
Use a meat thermometer for precision:
- 125°F (52°C) = rare
- 135°F (57°C) = medium-rare
- 145°F (63°C) = medium

Would you like a grilled version or tips for using lamb shoulder chops instead of rib?