Garlic Butter Honey Chili Glazed Lamb Chops

Ingredients

Lamb chops:

8 to 10 lamb chops (frenched racks)

2 tbsp olive oil

1 1/2 tsp salt

1 tsp freshly ground black pepper

1 tsp garlic powder

1 tsp smoked paprika

1 tsp dried rosemary

Garlic butter honey-chili glaze:

1/4 cup honey

3 tbsp unsalted butter

4 garlic cloves, minced

2 tbsp soy sauce

1 tbsp red chili flakes (or fresh chopped red chilies)

1 tbsp balsamic vinegar

1/2 tsp ground ginger

To serve:

3 tbsp fresh parsley, chopped

2 fresh rosemary sprigs

extra chili glaze, for drizzling

Method

1. Pat the lamb chops dry and season with salt, pepper, garlic powder, smoked paprika and rosemary.

2. Heat the olive oil in a large pan over high heat. Sear the chops for 3 to 4 minutes per side, until deeply browned.

3. Reduce the heat to medium and check that a thermometer in the thickest part reads 145°F (63°C).

4. Remove the chops and rest them for 3 minutes.

5. In the same pan, melt the butter, add the garlic and cook for 30 seconds, then stir in the honey, soy sauce, chili flakes, balsamic vinegar and ginger.

6. Simmer for 1 to 2 minutes until the glaze thickens slightly, then spoon it over the chops.

7. Garnish with parsley and rosemary and serve with extra glaze for drizzling.

Cooking tips

A hot pan is essential for a good crust, so let it heat fully before the chops go in.

Resting the chops keeps them juicy; the temperature will rise a few degrees as they rest.

Adjust the chili to taste; a little less gives a gentle warmth, a little more gives real heat.

Frequently asked questions