Perfect Lamb Chops with Sauce

These simple lamb chops with balsamic sauce get ready in less than 20 minutes. A perfect dish to make when you want something quick and easy but still elegant. Serve over mashed potatoes, and sides for a complete meal.

Table of Content

• Why make these lamb chops
• Ingredients and substitutes
• How to make lamb chops
• 5 Tips for the perfect grilled lamb chops
• More lamb recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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Lamb chops are cuts from a rack of lamb from the spine made by cutting at an angle with parts of the ribs and vertebrae present. They are usually cooked and served bone-in.

Lamb chops come from ribs, sirloin, and loin of the sheep. They can be cooked in many ways, from grilled, fried, baked, or barbecued. No matter how you cook them, they take just minutes to get done and are always delicious.

Often lamb chops are French trimmed meaning the meat closest to the ends is trimmed away. This makes a very elegant presentation when serving and is often referred to as lollipops of lamb

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Why make these lamb chops

• This is the quickest dinner you can make. In fact, we love it over the weekends when I want to take it easy.
• Most of the ingredients are lamb chops and simple pantry staples.
• There are two components to this recipe. The lamb chops and the balsamic glaze. These are both independent of each other meaning while the lamb chops can be eaten without any glaze the combination of the two is heavenly.
  • The chops - I've kept the chops quite simple with just salt, pepper and some flavor from garlic and thyme. If you look at the recipe below, you will see that we have barely cooked the chops on the pan for no more than two minutes. That's because we finish them off in the glaze. If you prefer not to add them to the glaze, just cook them on the pan for 3 minutes on one side and 2 minutes on the other. That's all lamb chops usually need. You can then serve them with the glaze on the side (or not).
  • Balsamic - When you think of balsamic, the first thought is vinegar so it must be sour. Right? Nope! When combined with brown sugar and butter, this is the most luxurious glaze you will ever enjoy with any meat. In fact, when I made my balsamic glazed meatballs, I used red wine instead of stock, and those meatballs were gone in an instant. You won't stop licking your fingers when you taste this glaze. That's how good it is.

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Ingredients and substitutes

• Lamb chops - All lamb chops are tender and cook fairly quickly. So, you can use any lamb chops for this recipe.
• Olive oil - I like using olive oil for its nice flavor but any oil you want works just fine.
• Garlic - I used two large cloves of fresh garlic for this just to infuse the oil we cook the lamb in. Keep a close watch on the garlic. You do not want to burn it.
• Herbs - Fresh thyme is the best for this as we need to infuse the oil. Do not use dried as it will burn due to the high heat used. You can also use fresh rosemary in addition to the fresh thyme
• Balsamic - It's Italian vinegar made from white wine pressings. Back in the old days, it used to be an ideal gift and favor. Some brands I believe have been fermented for over 100 years. It’s this aging process that makes balsamic vinegar often expensive.

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How to make lamb chops

• Prep the chops - Cut excess fat around the edges. Pat dry the lamb chops on both sides. Season with salt and pepper on both sides.
  Pro tip - We cut off excess fat for this recipe because we cook the chops in the sauce, and we do not want excess fat in the sauce.

• Sear the chops - In a cast-iron skillet on low, heat olive oil, garlic cloves, and thyme (and rosemary) for 30 secs. Turn to medium-high heat and add the lamb chops. Cook for just 2 minutes on the first side. Turn the chops over and cook for 2 minutes on the second side. Remove the chops from the skillet, set aside, and keep warm.
  Pro tip - We only want to sear and get a good color on the chops now as they will cook for 2 more minutes in the sauce later.
• Make the sauce - To the same skillet, add the brown sugar, balsamic vinegar, and chicken stock. Cook for only a minute.
  Pro tip - Remove excess fat from the skillet before you make the sauce.

• Soak chops in sauce - Return the lamb chops back to the skillet and cook for just 2 minutes then remove and set aside.
  Pro tip- we don't want to overcook the chops so make sure to cook them briefly.
• Finish the sauce - Add butter and let thicken on medium heat for two minutes until thick. Remove from the heat and pour into a sauceboat.
• Serve - I like to serve these lamb chops over mashed potatoes and more balsamic sauce.

5 Tips for the perfect grilled lamb chops

1. When affordable, buy thicker lamb chops, also called ribs or first cut - these are expensive, but boy do they taste delish.
2. Thaw the lamb chops for at least an hour bringing them to room temperature before you cook them. Why? Always cook meat at room temperature so the meat will not seize due to the intense heat. Cooking cold meat on the hot grill can cause the meat to seize and become tough.
3. Lamb chops do well when marinated and given enough time for the marinade to sink in. Additionally, use your hands to make sure the marinade covers the chop well. If necessary, make an extra marinade and let the chops get drunk.
4. Choose the right cooking method for the right size of meat. For example,
   1. If you have thin delicate lamb chops like these - either grill them on high heat for as little time as possible. Or cook them like this in a hot pan.
   2. For thicker lamb chops, also called shoulder or rainbow chops - start on the stovetop then finish them off in the oven. That way they do not dry out.
5. Lamb chops should be served as soon as they are made with a rest time of no more than 5 to 8 minutes otherwise they become chewy.

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Frequently asked questions

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Printable Recipe