Skip to content
Sweet and Tangy Glazed Lamb Chops

Sweet and Tangy Glazed Lamb Chops

¼ c. garlic paste or mashed garlic
2 T. Worcestershire sauce
2 T. Angostura bitters
2 T. good quality honey
2 T. red wine vinegar
1 T. anchovy paste
1 t. dried oregano
1/3 c. water
12 lamb rib chops
Kosher salt, black pepper
Extra virgin olive oil

  1. In bowl, combine garlic, Worcestershire, bitters, honey, vinegar, anchovy paste, oregano and water.
  2. Pat chops dry and season with salt and pepper.
  3. In a 12” heavy duty skillet, cover bottom with olive oil and place over medium heat.
  4. When oil is shimmering, in two batches, cook chops, flipping once, until browned and medium rare (130 degrees), 4-6 minutes per batch.
  5. Transfer to platter and tent with foil to keep warm.
  6. Pour off fat from skillet, add the Worcestershire mixture and bring to boil.
  7. Cook, stirring until mixture thickens into a light glaze, about 8-10 minutes.
  8. Return chops to pan and cook, turning them to coat with glaze, about 1 minute more.
  9. Serve chops with remaining glaze poured over them.
Print Friendly, PDF & Email
Back To Top