Lamb Chop Recipes
Lamb chops made simple — honey jerk chops, butter-basted with sage and thyme, grilled with rosemary and garlic, and easy skillet chops for a weeknight.
★ dinner
dinnerTender Honey Jerk Lamb Chops
These Tender Honey Jerk Lamb Chops are juicy, smoky, spicy, and glazed with the perfect touch of honey for that sticky caramelized finish.
Pretty Eats 🎀Ingredients
- 2 lbs lamb chops
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp butter
- 1 tbsp jerk seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp all-purpose seasoning
- 1/2 tsp black pepper
- 1/2 tsp (optional) cayenne pepper
- 1 tsp (optional) browning sauce
- 4 garlic cloves, minced
- 2 green onions, chopped
- 1 tsp fresh thyme
- 1 tbsp lime juice
Instructions
- 1Pat the lamb chops dry with paper towels and trim excess fat if needed.
- 2In a large bowl, combine olive oil, jerk seasoning, smoked paprika, garlic powder, onion powder, all-purpose seasoning, black pepper, cayenne pepper, minced garlic, chopped green onions, fresh thyme, lime juice, and browning sauce. Mix well.
- 3Coat the lamb chops evenly with the marinade. Cover and refrigerate for at least 1 hour, or up to overnight for more flavor.
- 4Heat a skillet or grill pan over medium-high heat. Add a small amount of oil, then sear the lamb chops for 3–4 minutes per side for medium, or 4–5 minutes for well done.
- 5Reduce heat slightly. Add butter and honey to the pan. Spoon the honey butter glaze over the lamb chops continuously for 1–2 minutes until glossy and caramelized.
- 6Remove the lamb chops from the pan and let rest for 5 minutes before serving.
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Open in Pepper →Lamb Chops Cook Faster Than You Think
Lamb chops feel like a special-occasion dinner, but they're on and off the heat in about the time it takes to boil potatoes. Salt, pepper, a hot pan, and a little butter get you most of the way there.
Cooks on Pepper reach for these when they want something that tastes like a nice restaurant without a long night in the kitchen — a birthday, a Mother's Day dinner, or a Tuesday when they're tired of chicken.
Every recipe here is a real dinner someone made: Tender Honey Jerk Lamb Chops, Butter-Basted Lamb Chops with sage and thyme, Grilled Lamb Chops with Rosemary and Garlic, Lamb Chops With Onions And Garlic Potatoes, and Greek Lamb Chops with Mushrooms and Tomatoes.
Quick Tips
- 1
Take the chill off
Let the chops sit out 30 minutes before cooking so they brown evenly instead of steaming in the pan.
- 2
Pat them dry
Blot both sides with paper towels and salt them right before they hit the pan — wet chops won't get that crust.
- 3
Baste with butter
In the last 2 minutes, tilt the skillet and spoon melted butter with garlic, sage, and thyme over the chops again and again.
- 4
Rest before serving
Move the chops to a plate and let them sit 5 minutes so the juices stay in the meat and not on the cutting board.
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