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Place the lamb chops on a baking sheet. Season generously with salt, black pepper, garlic powder, onion powder, and red pepper flakes.

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.

Using gloved hands, thoroughly mix and coat the lamb chops with all the marinade ingredients. Ensure each chop is well covered.

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).

When ready to cook, remove the lamb chops from the refrigerator and let them come to room temperature for about 15-20 minutes.

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.

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.

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.

In the same pan, melt 3 tablespoons of butter. Add 2 minced garlic cloves and stir for about 30 seconds until fragrant.

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.

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.

Continue to cook until the lamb chops reach an internal temperature of 140-145°F for medium doneness, using a meat thermometer.

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.


Place the lamb chops on a baking sheet. Season generously with salt, black pepper, garlic powder, onion powder, and red pepper flakes.

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.

Using gloved hands, thoroughly mix and coat the lamb chops with all the marinade ingredients. Ensure each chop is well covered.

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).

When ready to cook, remove the lamb chops from the refrigerator and let them come to room temperature for about 15-20 minutes.

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.

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.

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.

In the same pan, melt 3 tablespoons of butter. Add 2 minced garlic cloves and stir for about 30 seconds until fragrant.

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.

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.

Continue to cook until the lamb chops reach an internal temperature of 140-145°F for medium doneness, using a meat thermometer.

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.
