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Garlic and Rosemary Lamb Chops with Honey Cider Glaze

Elegant yet approachable, these garlic and rosemary-infused lamb rib chops are a perfect balance of tenderness and bold flavor. The natural richness of lamb is complemented by a fragrant marinade, while a luscious honey cider glaze adds a touch of sweetness and acidity. Ideal for entertaining, these chops make for a sophisticated appetizer or a satisfying main course. The built-in bone handle makes them easy to enjoy as a finger food, pairing beautifully with a glass of wine or a craft beer. Whether served at a casual gathering or a refined dinner, this dish showcases the versatility and indulgence of lamb.

Main | Starter | Gluten-Free | Pan-Fried Meat Dish | Frying Pan | Mixing Bowl | Garlic | Honey | Lamb | Rosemary | Marinating | Searing | Simmering | Casual Gathering | Elegant Dinner
Time to complete

Prep

15min

Cook

10min

Wait

1h

Total

1h 25min

Ingredients (Makes 4 servings)

Ingredients

  • 8 lamb rib chops (about 900 g / 2 lb)
  • Salt and freshly ground black pepper, to taste

Marinade

  • 60 ml / ¼ cup olive oil
  • 1 tablespoon minced garlic (about 3 medium cloves)
  • 2 teaspoons chopped fresh rosemary

Cooking

  • 15 ml / 1 tablespoon olive oil

Glaze

  • 1 tablespoon minced shallots (about ½ small)
  • 120 ml / ½ cup apple cider
  • 15 ml / 1 tablespoon cider vinegar
  • 15 ml / 1 tablespoon honey
Nutrition Information (per 100g)
  • Calories: 250
  • Fat: 18
  • Protein: 20
  • Carbohydrates: 5
  • Fiber: 0
Directions

Marinating the Lamb

  • 1. Place the lamb chops in a shallow dish and season generously with salt and pepper.
  • 2. In a small bowl, whisk together ¼ cup (60 ml) olive oil, minced garlic, and chopped rosemary. Pour over the lamb chops, ensuring they are evenly coated.
  • 3. Cover and refrigerate for 1 hour, turning the chops halfway through to ensure even marination.

Searing the Lamb

  • 4. Heat 1 tablespoon (15 ml) olive oil in a large sauté pan over medium-high heat until shimmering.
  • 5. Working in batches, sear the lamb chops for 2-3 minutes per side until browned and crusty, achieving a medium-rare doneness.
  • 6. Transfer the lamb chops to a platter and let them rest at room temperature while preparing the glaze.

Preparing the Glaze

  • 7. In the same pan, add the minced shallots and cook, stirring constantly, until softened, about 2-3 minutes.
  • 8. Pour in the apple cider, scraping up any browned bits from the pan.
  • 9. Stir in the cider vinegar and honey, bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened.

Serving

  • 10. Spoon the warm glaze over the lamb chops and serve immediately.
Cookix's Secrets

Alternative Cooking Method

  • Grill the lamb chops over medium-high heat instead of pan-searing for a smoky flavor.

Alternative Proteins

  • Try the same marinade and glaze with pork chops or chicken thighs.

Bold Flavor Enhancements

  • Add a pinch of red pepper flakes to the glaze for a subtle heat.

Cooking

  • Use a meat thermometer to ensure the lamb reaches an internal temperature of 57°C (135°F) for medium-rare.

Healthier Variation

  • Replace honey with maple syrup or omit it entirely for a lower-sugar glaze.

Marination

  • For deeper flavor, marinate the lamb chops overnight in the refrigerator.

Seasonal Tweaks

  • Substitute apple cider with pomegranate juice for a winter-inspired twist.

Serving

  • Pair with roasted vegetables or a fresh salad for a balanced meal.