Balsamic Honey-Glazed Lamb Chops
Balsamic Honey-Glazed Lamb Chops is a medium American recipe that serves 4. 350 calories per serving. Recipe by Kelvin's Kitchen on YouTube.
Prep: 50 min | Cook: 14 min | Total: 1 hr 19 min
Cost: $28.05 total, $7.01 per serving
Ingredients
- 1 tablespoon Fresh rosemary (minced)
- 1.5 pounds Rack of lamb (trimmed, cut into individual chops)
- to taste teaspoon Kosher salt
- to taste teaspoon Freshly ground black pepper
- 1 tablespoon Olive oil (for seasoning)
- 2 tablespoons Olive oil (for searing)
- 4 tablespoons Balsamic vinegar
- 3 tablespoons Vegetable oil
- 3 tablespoons Honey
- 1 tablespoon Fresh ginger (minced)
- 2 cloves Garlic (pressed or minced)
- 1 lemon Lemon zest (zested)
- 1 tablespoon Fresh Italian parsley (chopped, for garnish)
Instructions
Mince rosemary
Using a sharp knife, finely mince 1 tablespoon of fresh rosemary.
Time: PT5M
Prepare and season lamb chops
Slice the 1.5‑lb rack of lamb into individual chops. Sprinkle each side with kosher salt, freshly ground black pepper, and the minced rosemary. Drizzle 1 tablespoon olive oil and rub evenly. Let the chops sit at room temperature for at least 30 minutes.
Time: PT40M
Make the balsamic‑honey glaze
In a small mixing bowl combine 4 tbsp balsamic vinegar, 3 tbsp vegetable oil, 3 tbsp honey, 1 tbsp minced ginger, 2 minced garlic cloves, and the zest of 1 lemon. Whisk until fully incorporated.
Time: PT5M
Preheat skillet
Place the cast‑iron skillet over medium‑high heat and add 2 tbsp olive oil. Heat until the oil shimmers, about 2 minutes.
Time: PT2M
Temperature: Medium‑high
Sear lamb chops
Add the lamb chops to the hot skillet. Sear for 3‑4 minutes on the first side, then flip and sear another 3‑4 minutes, or until the internal temperature reaches 135°F for medium‑rare.
Time: PT8M
Temperature: Medium‑high
Add glaze and caramelize
Reduce heat to medium. Pour most of the prepared glaze over the chops (reserve a spoonful for finishing). Let the glaze bubble and caramelize, about 3 minutes, watching closely so it does not burn.
Time: PT3M
Temperature: Medium
Rest the meat
Transfer the chops to a plate and let them rest for at least 5 minutes. This allows juices to redistribute.
Time: PT5M
Finish and garnish
Drizzle the remaining glaze over the rested chops. Sprinkle chopped fresh Italian parsley for color and freshness.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 22g
- Fiber
- 0g
Dietary info: Gluten-Free, High-Protein
Allergens: Honey
Ingredient Substitutions
- Instead of Fresh rosemary: Dried rosemary (1 tsp)
- Instead of Rack of lamb: Boneless lamb loin, Lamb shoulder steaks
- Instead of Kosher salt: Sea salt
- Instead of Freshly ground black pepper: Pre‑ground black pepper
- Instead of Olive oil (for seasoning): Canola oil
- Instead of Olive oil (for searing): Vegetable oil
- Instead of Balsamic vinegar: Red wine vinegar with a pinch of sugar
- Instead of Vegetable oil: Canola oil
- Instead of Honey: Maple syrup (slightly different flavor)
- Instead of Fresh ginger: Ground ginger (1/2 tsp)
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Lemon zest: Lemon juice (1 tsp) – less aromatic
- Instead of Fresh Italian parsley: Flat‑leaf parsley
Equipment Needed
- Cutting board
- Sharp chef's knife
- Small mixing bowl
- Whisk
- Cast‑iron skillet
- Tongs
- Zester or microplane
- Measuring spoons
- Meat thermometer
- Plate for resting (optional)
Critical Steps — Do Not Skip
- Seasoning and 30‑minute room‑temperature rest
- Searing to proper internal temperature (135°F for medium‑rare)
- Caramelizing the glaze without burning
Chef Tips from the Video
- Pat the lamb chops dry with paper towels before seasoning for a better sear.
- Add a pinch of smoked paprika to the glaze for a subtle smoky depth.
- For extra aroma, toss a few sprigs of rosemary into the pan while the glaze caramelizes.
Troubleshooting
Chops are undercooked or overcooked.
Use an instant‑read thermometer; remove from heat at 135°F for medium‑rare. If overcooked, lower heat and shorten sear time next time.
Glaze burns or becomes bitter.
Reduce heat to medium once the glaze is added and stir constantly. If it thickens too fast, add a splash of water or extra balsamic vinegar.
Lamb sticks to the skillet.
Make sure the skillet and oil are hot before adding the meat. Let the crust form before attempting to flip.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet.
Freezer: Can freeze cooked chops for up to 2 months; thaw overnight in the fridge before reheating.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Prepare the glaze up to 24 hours ahead and store in a sealed jar in the refrigerator.
- Season the lamb chops and let them rest at room temperature just before cooking for maximum flavor.
Last updated: August 20, 2026
