Honey Balsamic Lamb Chops

Ingredients

For the Lamb Chops

6 lamb chops, (about 1 1/2 to 2 pounds total)

For the Marinade

1/3 cup balsamic vinegar, good quality
2 tablespoons Worcestershire sauce
1/4 cup olive oil
3 garlic cloves, minced
2 garlic cloves, smashed
2 tablespoons fresh rosemary, chopped
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon red pepper flakes
2 tablespoons brown sugar

For Searing

2 tablespoons olive oil

For the Basting Sauce

3 tablespoons butter
2 garlic cloves, minced
2 tablespoons honey
1 tablespoon fresh rosemary, chopped, or 2-3 sprigs
2 tablespoons balsamic vinegar

Instructions

1
Place the lamb chops on a baking sheet. Season generously with salt, black pepper, garlic powder, onion powder, and red pepper flakes.
⏱️ 2 min
2
Drizzle the lamb chops with 1/4 cup olive oil, Worcestershire sauce, and 1/3 cup balsamic vinegar. Add the minced garlic, smashed garlic cloves, and chopped fresh rosemary.
⏱️ 3 min
3
Using gloved hands, thoroughly mix and coat the lamb chops with all the marinade ingredients. Ensure each chop is well covered.
⏱️ 3 min
4
Cover the baking sheet with another baking sheet or plastic wrap. Refrigerate the marinated lamb chops for a minimum of 3 hours, or preferably overnight (up to 6 hours).
⏱️ 5 min
5
When ready to cook, remove the lamb chops from the refrigerator and let them come to room temperature for about 15-20 minutes.
⏱️ 20 min
6
Heat a large, heavy-bottomed pan (cast iron works well) over high heat until very hot. Add 2 tablespoons of olive oil to the pan.
⏱️ 2 min
7
Place the marinated lamb chops in the hot pan, searing them in batches if necessary to avoid overcrowding. Sear each side for 3 to 4 minutes until a deep brown crust forms.
⏱️ 8 min
8
Remove the seared lamb chops from the pan and set them aside on a clean baking sheet or plate. Reduce the heat of the pan to medium.
⏱️ 1 min
9
In the same pan, melt 3 tablespoons of butter. Add 2 minced garlic cloves and stir for about 30 seconds until fragrant.
⏱️ 1 min
10
Stir in 2 tablespoons of honey, 1 tablespoon of fresh rosemary (or sprigs), and 2 tablespoons of balsamic vinegar. Mix well to combine all ingredients into a basting sauce.
⏱️ 1 min
11
Return the seared lamb chops to the pan, nestling them into the basting sauce. Baste the lamb chops with the sauce, turning them, for 1 to 2 minutes per side, ensuring they are well coated and heated through.
⏱️ 4 min
12
Continue to cook until the lamb chops reach an internal temperature of 140-145°F for medium doneness, using a meat thermometer.
⏱️ 2 min
13
Remove the lamb chops from the pan and let them rest for 5 minutes before serving. Spoon the pan sauce over the top of the lamb chops.
⏱️ 5 min