Honey Dijon Lamb Chops
Honey Dijon Lamb Chops
Ingredients
For the Lamb Chops
- 1 rack of lamb, 4 double chops / 8 single chops
- 2 tablespoons avocado oil, for searing
For the Marinade
- 1/4 cup avocado oil
- 1/4 cup low sodium soy sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 3 fresh garlic cloves, grated
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For the Sauce
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons low sodium soy sauce
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 fresh garlic clove, minced
- 1/2 cup beef stock
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt, as needed, to taste
- 1/4 teaspoon black pepper, as needed, to taste
Instructions
- 1
In a large bowl, combine 1/4 cup avocado oil, 1/4 cup low sodium soy sauce, 2 tablespoons Dijon mustard, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh rosemary, 3 grated fresh garlic cloves, 1 teaspoon seasoned salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Mix all the marinade ingredients thoroughly until well combined.
⏱️ 5 min
- 2
Place the rack of lamb (4 double chops / 8 single chops) into the bowl with the marinade. Using a gloved hand, thoroughly coat the lamb chops with the marinade, ensuring all surfaces are covered. Cover the bowl with plastic wrap. Refrigerate and marinate for at least 2 hours or, preferably, overnight (up to 12 hours).
⏱️ 5 min
- 3
In a separate bowl, combine 1/2 cup beef stock, 2 tablespoons low sodium soy sauce, 1/4 cup Dijon mustard, 1 minced fresh garlic clove, and 1/4 cup honey. Whisk the sauce ingredients together until they are well blended.
⏱️ 5 min
- 4
Preheat an oven to 400°F. Heat 2 tablespoons of avocado oil in a large oven-safe pan over medium-high heat. Once the pan is hot, place the marinated lamb chops in the pan.
⏱️ 5 min•🌡️ 400
- 5
Sear the fat cap of the lamb chops for about 1 minute. Flip the lamb chops and sear for 2 to 3 minutes on each side until browned. Remove the seared lamb chops from the pan and place them on a baking tray.
⏱️ 8 min
- 6
Transfer the baking tray with the seared lamb chops to the preheated oven. Cook for 8 to 10 minutes to achieve a medium internal temperature (135-140°F).
⏱️ 10 min•🌡️ 400
- 7
While the lamb chops are finishing in the oven (during the last few minutes), return the pan used for searing to medium heat. Add 1 tablespoon of unsalted butter to the pan. Pour the prepared honey Dijon sauce mixture into the pan. Add 2 sprigs of fresh rosemary and 2 sprigs of fresh thyme to the sauce. Season the sauce with salt and pepper to taste. Allow the sauce to simmer and reduce, thickening up, for about 3-5 minutes.
⏱️ 5 min
- 8
Once the lamb chops are cooked, remove them from the oven and place them back into the pan with the reduced honey Dijon sauce. Baste the lamb chops generously with the sauce, ensuring they are well coated.
⏱️ 2 min
- 9
Allow the lamb chops to rest for a couple of minutes before slicing to ensure the juices redistribute and stay within the meat. Serve the Honey Dijon Lamb Chops, drizzled with the remaining sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Dijon Lamb Chops
For the Lamb Chops
- 1 rack of lamb, 4 double chops / 8 single chops
- 2 tablespoons avocado oil, for searing
For the Marinade
- 1/4 cup avocado oil
- 1/4 cup low sodium soy sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 3 fresh garlic cloves, grated
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For the Sauce
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons low sodium soy sauce
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 fresh garlic clove, minced
- 1/2 cup beef stock
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt, as needed, to taste
- 1/4 teaspoon black pepper, as needed, to taste
Instructions
- 1
In a large bowl, combine 1/4 cup avocado oil, 1/4 cup low sodium soy sauce, 2 tablespoons Dijon mustard, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh rosemary, 3 grated fresh garlic cloves, 1 teaspoon seasoned salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Mix all the marinade ingredients thoroughly until well combined.
⏱️ 5 min - 2
Place the rack of lamb (4 double chops / 8 single chops) into the bowl with the marinade. Using a gloved hand, thoroughly coat the lamb chops with the marinade, ensuring all surfaces are covered. Cover the bowl with plastic wrap. Refrigerate and marinate for at least 2 hours or, preferably, overnight (up to 12 hours).
⏱️ 5 min - 3
In a separate bowl, combine 1/2 cup beef stock, 2 tablespoons low sodium soy sauce, 1/4 cup Dijon mustard, 1 minced fresh garlic clove, and 1/4 cup honey. Whisk the sauce ingredients together until they are well blended.
⏱️ 5 min - 4
Preheat an oven to 400°F. Heat 2 tablespoons of avocado oil in a large oven-safe pan over medium-high heat. Once the pan is hot, place the marinated lamb chops in the pan.
⏱️ 5 min•🌡️ 400 - 5
Sear the fat cap of the lamb chops for about 1 minute. Flip the lamb chops and sear for 2 to 3 minutes on each side until browned. Remove the seared lamb chops from the pan and place them on a baking tray.
⏱️ 8 min - 6
Transfer the baking tray with the seared lamb chops to the preheated oven. Cook for 8 to 10 minutes to achieve a medium internal temperature (135-140°F).
⏱️ 10 min•🌡️ 400 - 7
While the lamb chops are finishing in the oven (during the last few minutes), return the pan used for searing to medium heat. Add 1 tablespoon of unsalted butter to the pan. Pour the prepared honey Dijon sauce mixture into the pan. Add 2 sprigs of fresh rosemary and 2 sprigs of fresh thyme to the sauce. Season the sauce with salt and pepper to taste. Allow the sauce to simmer and reduce, thickening up, for about 3-5 minutes.
⏱️ 5 min - 8
Once the lamb chops are cooked, remove them from the oven and place them back into the pan with the reduced honey Dijon sauce. Baste the lamb chops generously with the sauce, ensuring they are well coated.
⏱️ 2 min - 9
Allow the lamb chops to rest for a couple of minutes before slicing to ensure the juices redistribute and stay within the meat. Serve the Honey Dijon Lamb Chops, drizzled with the remaining sauce.
⏱️ 2 min