Ingredients:
- 8 Lamb Chops (Rib or Loin, approx. 900 g), trimmed
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 2 tablespoons High Smoke Point Oil (Vegetable, Canola, or Rice Bran)
- 1/4 cup Clear Liquid Honey
- 1/4 cup Low Sodium Soy Sauce
- 4 cloves Fresh Garlic, finely minced
- 1 teaspoon Fresh Ginger, finely grated (optional)
- 1 tablespoon Rice Wine Vinegar
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Toasted Sesame Seeds (for garnish, optional)
- 1 stalk Fresh Spring Onion (Scallion), thinly sliced (for garnish, optional)
Instructions:
- Prepare the Glaze and Lamb: In a small bowl, whisk together the honey, soy sauce, minced garlic, grated ginger (if using), rice wine vinegar, and sesame oil. Pat the lamb chops thoroughly dry and season generously with salt and pepper. Pour half of the glaze mixture over the chops to coat, and marinate for a minimum of 30 minutes at room temperature. Reserve the remaining half of the glaze for cooking.
- Sear the Chops: Heat the high smoke point oil in a heavy-bottomed skillet or cast iron pan over medium-high heat until the oil is shimmering. Place the seasoned lamb chops into the hot pan (working in batches if necessary) and sear for 2–3 minutes per side until deeply golden brown and a solid crust has formed.
- Glaze and Finish: Reduce the heat to medium-low. Pour the reserved half of the honey-garlic glaze directly into the pan around the chops. Allow the glaze to bubble gently and thicken rapidly (this should take 2–3 minutes), continuously basting the chops with the sticky reduction. Continue cooking until the internal temperature reaches your preferred doneness (e.g., 130°F / 54°C for medium-rare).
- Rest and Serve: Remove the chops immediately from the pan and place them on a cutting board or warmed plate. Cover loosely with foil and allow them to rest for 5 minutes. Serve arranged on plates, drizzled with any remaining glaze from the pan or the resting juices, and garnish with toasted sesame seeds and fresh spring onion.