Oven Baked Lamb Chops with Balsamic Glaze

Three baked lamb chops on a plate with mashed potatoes.

5 from 9 votes

Oven Baked Lamb Chops with Balsamic Glaze

These oven baked lamb chops are seared for a golden crust, then finished in the oven until juicy and tender. Topped with a rich balsamic glaze, this easy lamb chops recipe is full of bold flavor and comes together quickly for a simple, restaurant-style dinner.

Prep Time20

Cook Time20

Marinating Time1

Total Time1 40

Course: dinner, Main Course

Cuisine: American

Keyword: how to cook lamb chops in the oven, oven baked lamb chops with balsamic glaze

Servings:

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 13x9-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