Ingredients
-
6 lamb chops (about 1-inch thick)
-
2 tablespoons olive oil
-
3 tablespoons honey
-
Juice & zest of 1 lemon
-
3 cloves garlic, minced
-
1 teaspoon freshly cracked black pepper
-
1 teaspoon sea salt (or to taste)
-
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
-
Season the lamb chops
Pat the lamb dry with paper towels. Rub both sides with salt, black pepper, and a drizzle of olive oil. -
Make the glaze
In a small bowl, whisk together honey, lemon juice, lemon zest, and minced garlic. Set aside. -
Sear the lamb
Heat olive oil in a skillet over medium-high heat. Add lamb chops and sear for 3–4 minutes per side, until golden brown and cooked to your desired doneness. -
Glaze & finish
In the last 2 minutes of cooking, pour the honey-lemon mixture over the lamb chops. Let it bubble and thicken, coating the meat in a glossy glaze. -
Rest & serve
Remove the lamb from the pan and let rest for 5 minutes. Garnish with fresh parsley and extra lemon zest before serving.
Ingredients
-
6 lamb chops (about 1-inch thick)
-
2 tablespoons olive oil
-
3 tablespoons honey
-
Juice & zest of 1 lemon
-
3 cloves garlic, minced
-
1 teaspoon freshly cracked black pepper
-
1 teaspoon sea salt (or to taste)
-
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
-
Season the lamb chops
Pat the lamb dry with paper towels. Rub both sides with salt, black pepper, and a drizzle of olive oil. -
Make the glaze
In a small bowl, whisk together honey, lemon juice, lemon zest, and minced garlic. Set aside. -
Sear the lamb
Heat olive oil in a skillet over medium-high heat. Add lamb chops and sear for 3–4 minutes per side, until golden brown and cooked to your desired doneness. -
Glaze & finish
In the last 2 minutes of cooking, pour the honey-lemon mixture over the lamb chops. Let it bubble and thicken, coating the meat in a glossy glaze. -
Rest & serve
Remove the lamb from the pan and let rest for 5 minutes. Garnish with fresh parsley and extra lemon zest before serving.
