I Tried This Sweet and Savory Recipe for Honey-Glazed Balsamic Lamb Chops and It’s the Only Way I Want to Make Them from Here on Out

Growing up in the Midwest, rich, savory dinners like beef stew, steak on the grill, and even the occasional venison and lamb were a regular part of my rotation. I like to think my taste has evolved since my meat-and-potatoes days, but I still have a soft spot for tender, juicy, fall-off-the-bone meat — especially on chilly Wisconsin nights. The problem is, with two kids and a packed schedule, I don’t always allot tons of time for the flavor-packed, protein-forward dinners I’d love to make. 

Turns out, I don’t need as much time as I thought. A recipe from Mo’s Tasting, a food account run by New York-based home chef Mohamed Traore, provided a simple way to get back to my roots without the hassle I was imagining. Mo’s Honey-Glazed Balsamic Lamb Chops only require a couple of ingredients — most of which I already had on hand. Whether you’re planning a dinner party or just want to upgrade your weeknight dinners, look no further than this easy-but-potent recipe. 

Get the recipe: Honey Glazed Balsamic Lamb Chops

This recipe only requires a few seasonings, and it’s surprisingly fast to make once you have everything on hand. I’ve made lamb before, but this was my first time making lamb chops, which come on the lamb’s rib bones. The first grocery store I tried — a local supermarket — didn’t have them, so I called around and finally found them at Whole Foods. I bought a pound, which ended up being eight “lollipops.” You can make how every many you want; just make sure to adjust the seasonings accordingly.

Mo didn’t give step-by-step instructions for preparing the lamb chops, so I followed my gut (after doing a little research on cooking lamb). 

If you have double-bone lamb chops, cut them from the rack so you have just one bone. Then, mix the seasonings in a bowl. For four lamb chops, Mo recommends a teaspoon each of salt, garlic powder, paprika, onion powder, and pepper; adjust your seasonings to taste depending on how many chops you’re making. Coat the lamb chops on both sides in the seasoning mixture. 

Next, oil your frying pan. I added sprigs of fresh rosemary with the olive oil, then heated the pan to medium-high. Once the pan’s hot, add the lamb chops and cook for two or three minutes on both sides. My family and I like medium-rare red meat, so we cooked the lamb to 120°F. 

A minute or two before the chops are done cooking, add balsamic vinegar to the pan, then drizzle honey directly on the chops. The pan will start to sizzle, and the outside of the chops will start to caramelize. Turn the stove off just before you think the chops are done to avoid over-cooking, and then let them rest for a few minutes before enjoying. 

With flavors like these, you know a dish is going to be delicious. And my husband and I agree these tender, flavorful lamb chops absolutely were. The dry rub adds a savory base flavor and allows the meat to form a slight crust as it sears in the frying pan. If you prefer fresh seasonings, you could fry shallots or fresh garlic in the pan along with the rosemary sprigs, but sticking with dry spices works in a pinch. 

The real star of the show, as you can imagine, is the honey-balsamic glaze. The tangy sweetness perfectly complements the savory dry rub, while the mixture caramelizes the outside of the tender chops to perfection. 

I loved the convenience of this simple-but-flavorful recipe, so I’ll be keeping it in my back pocket for impromptu home date nights (I imagine pairing it with an arugula salad and roasted asparagus and a nice red wine). But if I wanted to take the already-pungent flavors to the next level, I might tweak a few things. 

Honestly, though, it’s the versatility of this recipe that makes it so special. Whether you whip up these chops in 10 minutes or you spend more time using fresh ingredients, you’ll end up with showstopping flavors and a full belly. 

1. Marinate the chops if you have the time. A few lamb recipes I’ve come across use honey and balsamic vinegar as a marinade, which I think would only enhance the flavors and the tenderness of the meat. If I were hosting a crowd for dinner or felt like spending more time cooking, I might blend the liquids with fresh garlic in a food processor and coat the lamb a few hours before cooking — then add a bit at the end for that yummy caramelization. 
2. Do your research. Because this particular recipe didn’t come with instructions on how to properly prep lamb chops, it’s important that you do your own research if this is your first time cooking them.