Lemon Honey Garlic Lamb Chops
Golden-seared lamb chops get a savory coating of oregano, thyme, rosemary, and chili flakes before finishing in a glossy lemon honey garlic butter sauce. Sweet honey and bright lemon balance the rich lamb and fragrant herbs.
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1 Skillet
Cooking Equipment
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Stovetop
Cooking Method
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Ingredients:
- 8 lamb chops
- 2 tbsp olive oil
- 1 lemon (juiced)
- 2-3 tsp dried oregano
- 2 tsp thyme leaves
- 2 tsp rosemary (chopped)
- 1 tsp chili / red pepper flakes
- 4 cloves garlic (crushes)
- 1 tsp salt
- 1/2 tsp pepper (to taste)
- honey
- butter
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Season the lamb: Pat the LAMB CHOPS dry. Combine the OREGANO, THYME, ROSEMARY, CHILI FLAKES, salt, and pepper. Season both sides of the chops evenly.
- Sear: Heat the OLIVE OIL in a wide skillet over medium-high heat. Add the chops in a single layer and sear both sides until well browned. Briefly stand them on their fat edges to render and brown the fat. Work in batches as needed, then transfer to a plate.
- Cook the garlic: Reduce the heat and add the BUTTER and crushed GARLIC. Stir gently until fragrant, taking care not to burn the garlic or herbs remaining in the pan.
- Make the sauce: Stir in the HONEY and LEMON JUICE. Mix with the pan juices over gentle heat until glossy.
- Finish the lamb: Return the chops and any collected juices to the skillet. Turn through the sauce and spoon it over the meat. Continue cooking until the thickest part reaches at least 145°F, measuring away from the bone.
- Rest and serve: Remove from the heat and rest the chops for at least 3 minutes. Plate and spoon the warm lemon honey garlic sauce over the top.
Keep the sauce gentle: Lower the heat after searing so the butter, garlic, herbs, and honey do not burn.
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