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Glazed Lamb Chops

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.


  • 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


  • 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.


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.

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