Honey Teriyaki Lamb Chops

If you’ve never had lamb chops coated in a sticky honey teriyaki glaze, you’re in for a treat. These are pan-seared to perfection, finished in the oven, and coated in a sweet, savory glaze that adds flavor to every bite. They’re tender and juicy, perfect for a date night or a fancy-feeling dinner at home—no grill needed!

Why You’ll Love These Lamb Chops

Sticky, glossy glaze – That honey teriyaki sauce gets reduced until it coats the lamb like a dream.

Bold flavor – The combo of honey, soy sauce, garlic, and ginger gives you that perfect sweet-salty balance.

Quick cook time – Lamb chops cook fast and only need a quick sear and short oven finish.

Restaurant-style meal at home – Impress your guests (or yourself) without stepping foot outside.

Versatile pairing – These go great with mashed potatoes, rice, roasted veggies, or even a salad.

Ingredients

Here’s everything you need to bring these chops to life: full recipe in the recipe card below

• Lamb chops – Look for thick, meaty chops (rib or loin) for the best texture and flavor.
• Honey – Adds sweetness and helps thicken the glaze.
• Low-sodium soy sauce – Salty and savory, this is the base of your teriyaki flavor.
• Garlic – Freshly minced for a punch of flavor.
• Fresh ginger – Adds warmth and depth to the sauce.
• Worchestchire sauce- to add a tang to the lamb
• Sesame oil – A little goes a long way; this gives a nutty, toasted richness.
• Rice vinegar – Adds a subtle tang to balance the sweetness.
• cornstarch + water – Helps thicken the glaze to the perfect consistency.
• Scallions – For garnish and freshness.
• sesame seeds – Optional, but great for texture and presentation.

How to Make It (Step-by-Step) Full Recipe Below

1. Sear the lamb.
Pat your lamb chops dry and season with salt, pepper, and Worcestershire. Heat a cast-iron or oven-safe skillet over medium-high heat. Add oil and sear the lamb chops for 2–3 minutes per side until browned. Transfer them to a plate to rest.

2. Make the glaze in the same pan.
Lower the heat to medium. In the same skillet (don’t wipe it out), add honey, soy sauce, garlic, ginger, sesame oil, and rice vinegar. Stir and simmer for a few minutes, scraping up any brown bits from the lamb. Mix the cornstarch and water in a small bowl, then stir it into the sauce and let it thicken.

3. Return lamb to the pan.
Nestle the lamb chops back into the pan, spooning some of the glaze over each one.

4. Finish in the oven.
Transfer the skillet to a 400°F oven and roast for 5–7 minutes, or until the lamb is cooked to your desired doneness and the glaze is sticky and caramelized.

5. Rest and garnish.
Let the lamb chops rest for a few minutes, then top with chopped scallions and sesame seeds before serving.

Tips & Tricks

• Bring lamb to room temp – Let the chops sit out for 20–30 minutes before cooking to help them cook evenly.
• Don’t overcrowd the pan – If your skillet’s small, sear the chops in batches to keep a nice crust.
• Use a meat thermometer – For medium-rare, pull at around 135°F. They’ll continue to cook as they rest.
• Double the glaze – If you want extra sauce for drizzling over rice or veggies, make a little more!