Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
Recipe

Glazed Lamb Chops

By Arlene Jacobs Fine Cooking Issue 127
Scott Phillips

Servings: 4

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.

Ingredients

  • 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

Nutritional Information

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

Preparation

  • 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.
(8 ratings) Read Reviews
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

Reviews (7 reviews)

  • torahmama | 07/14/2019

    I agree totally with the others! This is a simple recipe that will WOW your family or guest.

  • user-3164399 | 04/08/2019

    I've made this several times -- always a winner!

  • Nicoleliz | 01/03/2017

    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:)

  • User avater
    Maya_B | 04/03/2014

    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.

Show More

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All
Moveable Feast - Season 7 Now Airing

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today to get daily recipes and more from Fine Cooking plus special offers

Site Links

Taunton Network

© 2020 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - April/May 2020

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial