Best Glazed Lamb Chops Recipes

HONEY-GLAZED LAMB CHOPS

Steps:

• In a small saucepan, combine the honey, mustard, onion salt and pepper. Cook and stir over medium-low heat for 2-3 minutes or until heated through., Brush sauce over both sides of lamb. Broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

CHERRY-GLAZED LAMB CHOPS

Steps:

• Combine rosemary, salt and 1/8 teaspoon pepper; rub over lamb chops. In a large skillet coated with cooking spray, cook chops over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add garlic to the pan; cook for 1 minute. Stir in broth, preserves, vinegar and remaining pepper; cook until thickened, 2-4 minutes. Return chops to pan; turn to coat.

GLAZED LAMB CHOPS

Steps:

• In a small saucepan, combine the orange juice concentrate and barbecue sauce. Cook and stir over medium heat for 3-4 minutes or until heated through; set aside 1/3 cup for serving. Spread remaining sauce over both sides of lamb chops. Place on a broiler pan. , Broil 4-6 in. from the heat for 4-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved sauce.

CRANBERRY GLAZED LAMB CHOPS

Steps:

• If the chops are particularly thick, place each one between two layers of plastic wrap and gently flatten them using the heel of your hand or a wooden mallet until they are about 1/2 inch thick.
• Combine the cranberry relish, rosemary and vinegar (it sometimes helps to warm the cranberry relish a bit in the microwave or a small saucepan). Put half of the cranberry mixture in a container large enough to hold all the chops - this is the marinade. Set aside the second half of the mixture to use later as the glaze.
• Toss the chops with the cranberry marinade, cover, and refrigerate for 15-20 minutes.
• Preheat oven broiler.
• When the broiler is ready, take the chops out of the fridge. Wipe off the marinade, sprinkle the chops with salt and pepper, and place them on a rack and broiling pan.
• Position the pan close to the source of heat and broil chops 4 minutes. Brush chops with half of the glaze, broil for another minute. Turn the chops over and broil 2-3 minutes longer. Brush on remaining glaze and broil about a minute longer or until chops are medium-rare or of desired doneness.

APRICOT-GLAZED LAMB CHOPS

Steps:

• 1. In shallow baking dish, combine 1/2 cup of the reserved apricot liquid, oil, vinegar and salt. (Reserve remaining apricot liquid for sauce.) Place lamb chops in apricot mixture, turning to coat all sides. Refrigerate 30 minutes.2. Remove chops from marinade, reserving marinade. Place lamb chops on broiler pan. Broil 4 to 6 inches from heat for 9 to 11 minutes or until browned and of desired doneness, turning chops and basting occasionally with reserved marinade.3. Meanwhile, reserve 8 apricot halves for garnish. In blender container or food processor bowl with metal blade, combine remaining apricots and reserved apricot liquid, brown sugar, cornstarch, allspice and orange juice. Blend or process 1 minute or until smooth pour into small saucepan. Cook and stir over medium heat until thickened.4. To serve, arrange lamb chops on serving platter garnish with reserved apricot halves. Serve with warm apricot sauce.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 330 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 3 g 15% * Cholesterol: 40 mg 13% * Sodium: 170 mg 7% * Total Carbohydrate: 28 g 9% * Dietary Fiber: 2 g 8% * Sugars: 23 g * Protein: 13 g * Vitamin A: 30% * Vitamin C: 8% * Calcium: 2% * Iron: 10% * Dietary Exchanges: 2 Fruit, 2 Lean Meat, 2 Fat or 2 Carbohydrate, 2 Lean Meat, 2 Fat

APRICOT GLAZED LAMB CHOPS WITH PISTACHIO AND SUMAC

Steps:

• Preheat a charcoal grill to high heat using the direct heat method.
• Whisk together the jam, vinegar, mint, parsley and season with salt and pepper.
• Brush the chops with oil on both sides and sprinkle with salt and pepper. Put the chops on the grill and cook until golden brown and slightly charred, about 3 minutes. Flip over, brush with glaze and continue cooking until cooked to medium-rare doneness, about 3 minutes longer, brushing with more of the glaze.
• Remove to a platter and sprinkle with the pistachios, sumac and parsley leaves.

GUINNESS-GLAZED LAMB CHOPS

Steps:

• Bring stout, sugar, coriander seeds, peppercorns, and 1/4 teaspoon salt to a boil in a 2-quart nonreactive saucepan, stirring until sugar is dissolved, then continue boiling (keep an eye on it and reduce heat to keep it from boiling over) until glaze is syrupy and reduced to about 1/2 cup, 20 to 30 minutes.
• Strain through a fine-mesh sieve into a bowl and discard solids.
• Preheat broiler.
• Pat chops dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
• Divide glaze between 2 small bowls and set 1 aside for use later. Brush both sides of chops with glaze (from remaining bowl) and arrange on rack of a broiler pan.
• Broil 5 inches from heat, 4 to 5 minutes on each side for medium rare. (Don't hesitate to cut and peek to check on the doneness of the meat.)
• Transfer chops to a platter and drizzle with reserved glaze.

CHERRY-GLAZED LAMB CHOPS

Steps:

• Set oven control to broil. Spray broiler pan rack with cooking spray; place lamb chops on rack in pan. Sprinkle chops with 1/4 teaspoon each of the salt and pepper.
• In small bowl, mix garlic, chopped rosemary, vinegar, preserves, and remaining 1/4 teaspoon each salt and pepper. Reserve half of preserves mixture for serving. Brush some of remaining half of the mixture over chops.
• Broil with tops 5 inches from heat 6 to 7 minutes, turning once and brushing with more preserves mixture, until of desired doneness. Garnish with rosemary sprigs. Serve with reserved preserves mixture.

CHERRY-GLAZED PAN-SEARED LAMB CHOPS

Steps:

• Heat a large non-stick skillet over medium-high heat.
• Coat pan with cooking spray.
• Combine rosemary, salt, and 1/4 teaspoons pepper in a small bowl, stirring well.
• Rub spice mix evenly over both sides of lamb and add the lamb to the pan; cook 5 minutes on each side.
• Remove lamb from pan.
• Wipe pan clean with paper towels.
• Return pan to medium heat; recoat with cooking spray.
• Add garlic to pan; cook 30 seconds and add remaining 1/4 teaspoons of pepper and broth; cook 1 minute, scraping pan to loosen browned bits.
• Stir in preserves and vinegar; cook 3 minutes or until slightly thick.
• Return the lamb to the pan; turn to coat.
• Cook 1 minute or until desired degree of doneness.
• Garnish with parsley sprigs, if desired.

BALSAMIC HONEY GLAZED LAMB CHOPS

Steps:

• Brush lamb chops with oil.
• Sprinkle with thyme.
• Pepper & salt
• Cook in large skillet over medium-high heat for 10 mins.(turning once).
• Heat vinegar & honey in another large skillet.
• Stir and bring to boil.
• Core & cut apples or pears into 10 slices (if figs are used, cut them in half).
• Add fruit to bubbling mixture (turning to coat).
• Cook until the fruit is glazed and just tender.
• Place browned lamb chops into the bubbling mixture.
• Turn the chops every minute to glaze with sauce.
• Cook to desired degree of doneness.
• Serve glazed fruit and a drizzle of sauce.

MUSTARD GLAZED LAMB CHOPS

Steps:

• - Have frenched lamb chops cut in 2 chops with 4 per person - Mix ingredients together in a bowl and whisk - Marinate lamb chops in mixture for 8 hours - Crust the edge of the chops in bread crumb mixture and pan sear edge of chops in medium temperture oil - Place on BGE at 250. - Turn every 5-7 minutes - Take off when internal temperture hits about 120 for rare or 130 for medium rare - Pull off and brais warm mustard sauce on chops - Let sit 5-10 minutes and serve

CIDER-GLAZED LAMB CHOPS

Steps:

• Boil cider, ginger, garlic, soy sauce, vinegar, and honey in a small saucepan until reduced to about 1/4 cup, 10 to 12 minutes. Cool completely. Reserve 2 tablespoons glaze for drizzling.
• Preheat broiler.
• Pat lamb chops dry and sprinkle with 1/2 teaspoon salt (total). Arrange on rack of a broiler pan and brush top of chops with half of glaze. Broil 3 to 4 inches from heat 3 minutes. Turn over and brush with remaining glaze, then broil 3 to 4 minutes more for medium-rare. Transfer chops to a plate and drizzle with reserved glaze. Let stand 5 minutes, then sprinkle with scallion.

BALSAMIC GLAZED LAMB CHOPS

Steps:

• Balsamic Reduction In a medium saucepan, pour in the vinegar, salt, pepper, and brown sugar. Bring to a boil then reduce the heat to medium. Simmer until the vinegar has reduced by one third to one half and is thick enough to coat the back of a spoon. Watch closely! If the vinegar and sugar cook too long it will caramelize and become solid. Remove from heat and pour in a small bowl. Let cool. Can be stored in the fridge for up to a month. Place the oven on broil. Place the lamb chops in a bowl or large ziploc bag. Place the olive oil, garlic, salt, and pepper in the bowl with the chops and toss well to evenly coat the chops with the seasonings and oil. Spread the chops out evenly on a broiling pan, making sure that they are not touching each other. Place the pan on the top rack of the oven and broil the chops for about 5 minutes, or until the chops are a deep, golden brown on the side facing up. Remove the chops from the oven and turn each one over. Place them back in the oven and broil again for about 5 minutes or until the side facing up is the same golden brown as the underside. Remove from the oven and drizzle the balsamic glaze over the chops. Plate the chops as desired and drizzle additional balsamic glaze over them as desired.

GINGER-GLAZED LOIN LAMB CHOPS

Steps:

• Turn on broiler, if using. Line pan with aluminum foil.
• Wash and dry chops; trim all excess fat.
• Prepare stove-top grill, if using.
• If grilling, cook chops on one side until brown. Turn over, and spread some of preserves on browned top. Continue cooking to brown chop on second side, about 7 minutes for medium rare. Turn chops once more, spread with remaining preserves and serve. If broiling, brown chops on each side, and spread each side with preserves when finished cooking.

DATE-GLAZED LAMB CHOPS

Steps:

• Make the date vinaigrette: In a medium bowl, whisk to combine spice blend, molasses, vinegar, and oil. Stir in dates, 1 teaspoon salt, and 1/4 teaspoon pepper and let sit for at least 10 minutes and up to a week.
• Make the lamb chops: In a small saute pan over medium heat, toast spice blend until fragrant, about 2 minutes. Transfer to a medium bowl and stir in molasses, ghee, garlic, jalapeno, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Place lamb in a shallow dish or large resealable plastic bag and coat with marinade. Cover and let marinate at room temperature for 30 minutes or refrigerate and let marinate for up to 24 hours.
• Heat grill or grill pan over medium and grill the lamb until cooked through, about 3 minutes per side.
• In a large bowl, toss to combine arugula and pistachios. Season with salt and pepper. Serve salad and lamb drizzled with vinaigrette.

CHERRY-GLAZED PAN-SEARED LAMB CHOPS

Steps:

• Combine rosemary , salt and pepper. Rub over both sides of lamb. Cook lamb in non-stick pan 5 min on each side. Remove from pan. Wipe pan clean with paper towel. Cook garlic in oil for 30 sec. Add broth and pepper, cook 1 min, scraping pan to loosen brown bits. Stir in preserves and vinegar, cook 3 min until slightly thick. Return lamb to pan, turn to coat. Cook 1 min.

MAPLE-AND-BALSAMIC-GLAZED LAMB CHOPS WITH MINT, TOASTED ALMONDS AND FETA COUSCOUS

Steps:

• For the lamb: Put a large frying pan on medium heat with a good glug of oil. Run your fingers down the thyme sprigs to release their leaves and sprinkle them all over a large plate. Add a little salt and pepper and then squish the lamb chops or cutlets into the mix, turning them over to coat both sides. (This will give a lovely crust when cooked.) Fry them in the pan until they are golden brown, 3 to 4 minutes. Flip and cook, depending on how you like them done, 3 to 4 minutes more. Transfer them to a plate to rest for a few minutes, covered with foil (this will make them much more tender and juicy).
• Meanwhile, trim and slice the spring onions. Add the spring onions and salmonds to the frying pan and cook over medium heat, stirring every now and then, until the onions are wilted and the almonds golden, 1 to 2 minutes.
• For the couscous: Meanwhile, put some water on to boil.
• Pour the couscous into a medium bowl and just cover with the boiled water. Cover with plastic wrap and set aside for about 5 minutes.
• For the glaze: Combine the maple syrup, balsamic vinegar and butter in a small saucepan over high heat. Bring to a boil, then reduce to simmer, leaving it to bubble away for about 3 minutes, stirring from time to time. Once thickened and syrupy, remove from the heat and keep warm.
• Check that the couscous grains have absorbed all the water and are tender, then fluff it up with a fork. Crumble the feta cheese in, season with salt and pepper and add a good drizzle of oil. Stir together and re-cover to keep warm.
• Divide the couscous among four serving plates. Sit the rested lamb chops on top and drizzle the glaze (and any resting juices) over. Scatter over the spring onion and almond mix. Rip up the mint leaves and scatter them over the top. If using, top with the pomegranate seeds and serve.

CIDER-GLAZED LAMB CHOPS

Steps:

• Boil ingredients from cider to honey in small saucepan until reduced to about 1/4 cup, 10-12 minutes. Cool completely. Reserve 2 tbsp for drizzling. Sprinkle lamb chops with 1/2 tsp salt and broil, brushing with remaining glaze. Transfer chops to plate and drizzle with reserved glaze. Let stand 5 minutes, then sprinkle with scallion.

GUINNESS-GLAZED LAMB CHOPS

Steps:

• Bring stout, sugar, coriander seeds, peppercorns, and 1/4 teaspoon salt to a boil in a 2-quart nonreactive saucepan, stirring until sugar is dissolved, then continue boiling (keep an eye on it and reduce heat to keep it from boiling over) until glaze is syrupy and reduced to about 1/2 cup, 20 to 30 minutes.
• Strain through a fine-mesh sieve into a bowl and discard solids.
• Preheat broiler.
• Pat chops dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
• Divide glaze between 2 small bowls and set 1 aside for use later. Brush both sides of chops with glaze (from remaining bowl) and arrange on rack of a broiler pan.
• Broil 5 inches from heat, 4 to 5 minutes on each side for medium rare. (Don't hesitate to cut and peek to check on the doneness of the meat.)
• Transfer chops to a platter and drizzle with reserved glaze.
• COOKS' NOTES:
• Beer can be confusing to measure: Do you include the head, or scoop it off, or let it dissipate? Guinness comes in a variety of different-size cans and bottles. Tilt the measuring cup while pouring the stout against the side of the measure (to minimize the creation of its famous head), and let the foam subside so that you are only measuring the dark liquid. Any leftovers are the cook's treat.
• To crush coriander seeds and peppercorns, either use a mortar and pestle, or put coriander seeds and peppercorns in a resealable plastic bag and crush them with the bottom of a heavy skillet or a rolling pin.
• Glaze can be made 3 days ahead and chilled, covered. Bring it to room temperature before using.
• Depending on where you buy your lamb rib chops, they can come trimmed and frenched (the bones are scraped clean of fat and meat), or left alone with the thin layers of fat and meat on the bones intact. It is generally cheaper to buy 8-rib racks of lamb from the big-box stores and cut them yourself into chops. If you prefer the look of long, cleaned bones, select the frenched chops or racks (some big-box stores sell them that way). If you want extra nibbly bits of meat and fat left on the bone for your guests to gnaw on, look for untrimmed chops, or specifically request the butcher not to french the bones.

KEY LIME LAMB CHOPS WITH GLAZED CARROTS

Steps:

• Melt the sugar with 1 tablespoon water in a medium saucepan and cook over medium heat, swirling the pan occasionally, until a golden caramel is formed, about 10 minutes. Add the lime juice, bring to a boil and allow the sugar to melt into the sauce until reduced by half, about 5 minutes. Add the broth and boil until reduced to 2/3 cup, about 3 minutes. Season with 1/2 teaspoon salt.
• Preheat the oven to 425 degrees F. Steam the carrots in a covered rack set over boiling water until tender, about 15 minutes. Stir together 3 tablespoons of the key lime gastrique and 1/4 teaspoon each salt and pepper. Toss the carrots with 1 tablespoon of the butter, the seasoned gastrique and the parsley.
• Stir together the coriander with 1 teaspoon salt and 1/2 teaspoon pepper. Rub the spice mixture evenly over the lamb.
• Melt the remaining 1 tablespoon butter in a large, heavy, ovenproof skillet over medium heat until hot. Sear the lamb on two sides until browned, about 2 minutes each side. Transfer the skillet to the oven and roast until the lamb is medium, 20 to 25 minutes.
• Let the lamb stand 10 minutes before serving with the carrots and remaining gastrique.