My Recipe Box

Glazed Lamb Chops


Serves 4

  • by from Fine Cooking
    Issue 127

An unusual mix of pantry ingredients—including Worcestershire sauce, anchovy paste, Angostura bitters, and honey— provides sweet and tangy flavors in this rich glaze. Serve the chops with herb-roasted tomatoes and baked potatoes.

  • 4 medium cloves garlic, mashed to a paste
  • 2 Tbs. Worcestershire sauce
  • 2 Tbs. Angostura bitters
  • 2 Tbs. honey
  • 1 Tbs. red wine vinegar
  • 1-1/2 tsp. anchovy paste
  • 1 tsp. dried oregano
  • 12 lamb rib chops (about 3 lb.)
  • Kosher salt and coarsely ground black pepper
  • 1 Tbs. extra-virgin olive oil

In a small bowl, combine the garlic, Worcestershire sauce, bitters, honey, vinegar, anchovy paste, oregano, and 1/3 cup water.

Pat the lamb chops dry and season lightly with salt and pepper. Heat the oil in a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. In two batches, cook the lamb chops, flipping once, until browned and medium rare (130°F), 4 to 6 minutes total per batch. Transfer to a platter and tent with foil to keep warm.

Pour off the fat from the skillet, add the Worcestershire mixture, and bring to a boil over medium-high heat. Cook, stirring, until the mixture thickens into a light glaze, about 10 minutes. Return the chops to the pan and cook, turning them to coat with the glaze, about 1 minute more. Serve the chops with any remaining glaze poured over them.

nutrition information (per serving):
Calories (kcal): 670, Fat (kcal): 48, Fat Calories (g): 440, Saturated Fat (g): 20, Protein (g): 39, Monounsaturated Fat (g): 21, Carbohydrates (mg): 13, Polyunsaturated Fat (mg): 4, Sodium (g): 640, Cholesterol (g): 165, Fiber (g): 0,

Photo: Scott Phillips

WOW! This is best lamb I've ever had! My husband and I made this New Year's Eve for our anniversary--this dish is definitely special enough for a important dinner. The taste is very rich, savory and complex! Totally worth making and not very difficult:)

Love this recipe! So easy and the flavors just meld once you turn it into a glaze. A rich, complex sauce - I just put all the ingredients into a food processor and it made it even simpler.

This is delicious. What an elegant dish for a week night and so quick to make. This is going into my recipe box.

Amazing! The sauce has so many flavors going it's like a symphony in your mouth. A quick, simple recipe for weeknights and a winner for company, too.

These chops are AWESOME, quick, and easy. What more can I say? The interesting combination of ingredients for the glaze is brilliant! We'll be having these on a regular basis.

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