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These Oven Baked Lamb Chops with balsamic glaze are tender, juicy, and packed with bold, savory flavor. They’re seared to create a nice crust, then finished in the oven and coated in a rich, sticky balsamic and honey glaze. It’s a restaurant-quality dish that is surprisingly easy to make at home.
Lamb chops might sound like a special occasion dish, but they’re actually simple to prepare and always feel extra special. With a quick sear and a short time in the oven, they’re perfect for holidays, dinner parties, date nights, or anytime I want something impressive without a lot of effort.
Serve them with Creamy Garlic Mashed Potatoes and a Caesar Salad for an easy meal that feels straight off a restaurant menu.
The Secret to Perfect Oven Baked Lamb Chops
It’s not just the ingredients that create the best results, its how you cook the lamb chops. These simple techniques are the secret to getting perfectly tender, flavorful lamb chops with balsamic glaze at home.
The quick cook time and perfectly balanced sweet and savory flavor results in a dish that feels elegant but is simple enough to make any night of the week.
- The secret is in the sear + oven finish. Starting the lamb chops in a hot cast iron skillet creates a golden crust and finishing them in the oven keeps them tender and juicy inside.
- A rich balsamic glaze made from the pan juices. Instead of starting from scratch, the glaze builds off the flavorful drippings and marinade to create a caramelized restaurant-quality finish.
- Marinating makes all the difference. Even just an hour adds incredible flavor.
Ingredient Notes
You don’t need anything fancy to make incredible oven roasted lamb chops. Just a handful of ingredients work together to build deep, rich flavor.
- Lamb rib chops (bone-in): Look for evenly sized chops so they cook at the same rate. They are also called French lamb ribs or lamb lollipops.
- Dark brown sugar: Brings a light sweetness that balances the savory flavors and helps the glaze caramelize.
- Fresh garlic: Adds a bold aromatic flavor.
- Shallot: Milder and slightly sweeter than onion, which adds depth of flavor without overpowering the lamb.
- Fresh rosemary: A classic pairing with lamb. Fresh is best here for maximum flavor.
- Oil: Olive oil or a neutral oil helps distribute the marinade evenly and promotes better browning.
- Balsamic vinegar: Adds a tangy flavor and forms the base of the glaze to balance the sweetness.
- Soy sauce: Adds savory umami flavor.
- Honey: Adds a subtle sweetness and helps create the glossy, sticky finish.
- Worcestershire sauce: This is missing from the photo above, but I like to add it to the glaze for a sweet tangy flavor.
- Browning sauce (optional): Adds deeper color and helps the glaze caramelize.
How to Make Baked Lamb Chops
These lamb chops are seared then baked for a flavorful finish. Follow a few quick and easy steps to learn how to cook lamb chops in the oven.
- Make the marinade: Add all of the ingredients for the marinade to a large bowl.
- Marinate the lamb chops: Rub the marinade generously over the lamb chops. Cover the bowl and refrigerate for at least 1 hour, but overnight is best. Do not discard leftover marinade in the bowl.
- Sear the lamb chops: Remove the lamb chops from the fridge 20 to 30 minutes before cooking. Preheat the oven to 350°F.
Heat a cast iron skillet over high heat until smoking hot. Add a drizzle of olive oil and sear the lamb chops in batches – do not crowd the pan. Cook for 1 to 2 minutes per side until deeply golden brown. Reserve the excess marinade.
- Bake the lamb chops: Transfer the seared lamb chops to a 13×9-inch baking dish. Leave the pan juices in the cast iron skillet. Bake in the preheated oven for 10 minutes while you make the glaze.
- Make the glaze: Add all the glaze ingredients to the cast iron pan with the reserved juices and marinade. Cook over medium-high heat, stirring frequently, until reduced into a thick, glossy glaze, about 5 to 7 minutes.
- Coat the lamb chops: Pull the lamb chops from the oven and spoon the glaze generously over each one. Switch the oven to broil and broil for 2 to 3 minutes until caramelized with slightly charred edges. Watch closely or it may burn!
How to Get The Perfect Sear on Lamb Chops
Getting that deep, golden crust is what takes these lamb chops from good to restaurant-quality. It’s all about heat, timing, and not rushing the process.
- Start with a very hot pan. Your cast iron pan should be smoking hot before the lamb hits the pan.
- Pat the lamb chops dry. Excess moisture prevents browning. Use paper towels to lightly pay them dry before searing.
- Don’t overcrowd the pan. Cook in batches if needed. Overcrowding lowers the heat and causes the chops to steam instead of sear.
- Leave them undisturbed. Once the lamb chops are in the pan, don’t move them. Let them sit for 1-2 minutes per side to develop that golden crust.
- Use enough oil, but not too much. A light drizzle helps promote even browning without making the chops greasy.
- Look for color, not just time. You’re aiming for a deep golden brown crust before flipping, not just cooking by the clock.
Chef’s Kiss
More Recipe Tips
These simple tips will help you get perfectly tender lamb chops every time. A few small techniques make all the difference when it comes to texture, sear, and a rich glossy finish.
- Bring the lamb to room temperature first. Let the lamb chops sit out for 20 to 30 minutes before cooking. This helps the cook more evenly and stay tender.
- Use the pan juices for the glaze. Do not toss the extra marinade or pan juices. This is the secret to the best flavor. Combining the pan drippings with the marinade creates a restaurant-quality balsamic glaze.
- Watch the glaze closely as it reduces. It should thicken into a glossy spoonable consistency. Do not burn. Stir it frequently and adjust the heat as needed.
- Finish under broiler for extra caramelization. A quick broil helps the glaze bubble and caramelize for a flavorful finish.
FAQs
Medium rare: 130-135°F
Medium: 135-145°F
Medium-well: 145-155°
Yes, searing is key. It creates a flavorful crust and locks in juices. In this recipe, the sear and oven combo is the secret to perfectly cooked lamb chops.
The best way is to use a meat thermometer.
Yes, and I highly recommend it. While 1 hour gets great flavor, marinating overnight allows the garlic, rosemary, and balsamic to full penetrate the meat.
What to Serve with Lamb Chops
Serve these oven baked lamb chops with your favorite sides for a meal that’s perfect for a date night dinner, holiday main dish, or any special occasion.
Storage Instructions
Store leftover lamb chops in an airtight container in the refrigerator for up to 3 to 4 days. Store extra glaze separately if possible. It helps keep the lamb juicy when reheating.
Reheat in the oven at 300°F until warmed through to avoid overcooking. You can also spoon extra glaze over the top to keep them moist.
Freeze cooked lamb chops in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
More Impressive Dinner Recipes
Oven Baked Lamb Chops with Balsamic Glaze
Ingredients
- 8-10 lamb rib chops
For the marinade:
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 small shallot minced
- 2 tablespoons soy sauce
- 2 tablespoons Worchestchire
- 2 tablespoon dark brown sugar
- 2 tablespoon minced garlic
- 2 teaspoons fresh rosemary chopped
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon browning sauce (optional)
For the glaze:
- 1/4 cup low sodium soy sauce
- 1/4 cup honey
- 3 tablespoons balsamic vinegar
- 3 tablespoons dark brown sugar
- 1 tablespoon Worcestershire sauce
- Reserved lamb pan juices
- Reserved leftover marinade from the bowl
Instructions
- Combine all the marinade ingredients in a large bowl. Add the lamb chops and rub the marinade generously all over. Cover the bowl and refrigerate for at least 1 hour, but overnight is best for maximum flavor.
- Remove the lamb chops from the fridge 20 to 30 minutes before cooking. Preheat the oven to 350°F. Heat a large cast iron skillet over high heat until smoking hot.
- Add a drizzle of olive oil to the skillet. Sear the lamb chops in batches, but do not overcrowd the pan. Cook for 1 to 2 minutes per side until deeply golden brown. Don't move the lamb chops while searing; let the crust develop. (Do not discard any leftover marinade sitting in the bowl – set it aside for the glaze.)
- Transfer the seared chops to a 13×9-inch baking dish. Leave the juices in the cast iron skillet.
- Bake in the preheated oven for 10 minutes while you make the glaze.
- Add all of the glaze ingredients to the cast iron pan with the reserved juices and the remaining marinade. Cook over medium-high heat, stirring frequently, until reduced into a thick, glossy glaze, about 5 to 7 minutes.
- Remove the lamb chops from the oven and spoon the glaze over each one. Switch to broil and broil for 2 to 3 minutes until caramelized with slightly charred edges. Watch closely – it moves fast!
- Let the lamb chops rest a few minutes before serving.
Notes
- The browning sauce is optional but it gives the lamb a beautiful rich mahogany color on the sear.
- Marinate overnight when possible. The longer the lamb sits, the deeper the flavor penetrates.
- Always sear in batches on high heat and avoid overcrowding the pan.
- Save every drop of marinade from the bowl and all of the pan juices, they are what makes the glaze and adds depth of flaor.
- Keep a close eye during broiling. The honey and sugar in the glaze can go from caramelized to burnt quickly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
made these for dinner & my husband loved it! will be making it again