Honey-Glazed Lamb Chops

When I was seven years old, I had my first taste of glazed lamb chops at Vermont’s famed Rabbit Hill Inn. Awed by the roaring fireplace, the rich dark decor and the elegant service and food, I’ve associated lamb with luxury ever since. In that case, the meat was painted with herbed maple syrup, but these honey-glazed lamb chops have the exact same vibe.

I like to make these decadent lamb chops for guests, date night dinners or special occasions. Although the preparation is simple, they always feel special.

This recipe calls for loin chops, which are the lamb equivalents of beef T-bones. They are very tender and not particularly fatty. If you prefer, you could also use rib chops. They’re particularly rich and flavorful, but they’re also generally more expensive. Rib chops tend to be smaller than loin chops, so if you use them, you may want to start with more than eight—especially if you’re hosting a holiday dinner with friends.

Ingredients for Honey-Glazed Lamb Chops

• Honey: Whether it’s wildflower, clover or orange blossom, any honey you’ve got will work for this. The mustard and the caramelization will detract from any delicate floral characteristics of the honey, so reserve your special bottles for another time.
• Mustard: Put away the yellow ballpark mustard and break out the store-bought or homemade Dijon. For this recipe, you’ll want the tang and heat of the French stuff made with nothing but salt, mustard seed and wine vinegar, not the harsher, turmeric-laced flavor of French’s.
• Onion salt: Using onion salt instead of plain salt gives this recipe a little extra oomph. If you don’t have it, go ahead and use regular salt plus a pinch of onion powder.
• Pepper: Freshly ground black pepper is best, as it will be more pungent and aromatic, but you can use preground pepper in a pinch.
• Lamb chops: When purchasing lamb chops, look for plump ones that are about an inch thick. If your store has a butcher, you can ask a staffer to wrap up the juiciest-looking pieces they have. Lamb is tender and flavorful, and has a beautiful rosy color. And once you have them, visit our lamb cooking guide for more on how to cook them.

Directions

Step 1: Make the glaze

In a small saucepan, combine the honey, mustard, minced garlic, onion salt and pepper. Cook and stir the glaze over medium-low heat for two to three minutes or until it’s heated through.

Step 2: Cook the chops

Brush the sauce over both sides of the lamb. Broil them 4 to 6 inches from the heat for five to seven minutes on each side or until the meat reaches the desired doneness (for medium-rare, a thermometer should read 135°F; for medium, 140°; and for medium-well, 145°).

Honey-Glazed Lamb Chops Variations

• Make them with maple: Try a Vermont-inspired version made with real maple syrup instead of honey. The combination of mustard, onion salt and pepper still works perfectly, but you can play around with other seasonings, too.
• Add fresh herbs: Doll up the honey glaze with one (or several), herbs of your choice. Fresh rosemary is a favorite, but thyme, mint or oregano would also be wonderful.
• Swap vinegar for the mustard: Mustard brings zing to the glaze, but you could also achieve that with a small-batch sherry, apple cider or red wine vinegar. Another option is to use lemon juice and lemon zest, which would give the dish a bit of a Greek feel.
• Add spice: Stir chili flakes or hot smoked paprika into the glaze as it warms for a bit of heat.

How to Store Honey-Glazed Lamb Chops

Honey-glazed lamb chops will keep nicely when stacked in an airtight glass container or on a dish that’s been tightly wrapped.

How long do honey-glazed lamb chops last?

Once cooked, the chops will last up to four days in the fridge.

How do you reheat lamb chops?

The key is to reheat these chops without drying them out. Try simmering some broth in a saucepan, adding the chops and heating them with a lid on until they’re warmed through, a couple of minutes on each side. You could also reheat them, covered and with a splash of liquid, in a 300º oven. Avoid using the microwave, as it can overcook the chops rapidly and unevenly.

Honey-Glazed Lamb Chops Tips

Can you cook these lamb chops another way?

Grilling the chops would be the most similar to broiling them, and would also give them a lovely smoky edge. You could also sear them in a cast-iron pan for extra char.

What can you serve with honey-glazed lamb chops?

Lean into the elegant but simple Mediterranean mood and pair honey-glazed lamb chops with whipped feta dip and herb-roasted tomatoes and olives. You could also serve the lamb with roasted beets, green spinach rice and a side salad. For a simpler offering, try roasted lemon potatoes and a classic Greek salad. Finish off the meal with a showstopping baklava cheesecake, along with coffee and tea.