Onion-Jam Glazed Lamb Chops (Printable Version)

Tender lamb chops glazed in a sweet and tangy onion jam with Dijon mustard and fresh thyme.

# What You'll Need:

→ Lamb

01 - 8 lamb chops, 1 inch thick, trimmed
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper

→ Onion Jam Glaze

05 - 2 tablespoons unsalted butter
06 - 2 large yellow onions, thinly sliced
07 - 2 tablespoons brown sugar
08 - 1/4 cup balsamic vinegar
09 - 2 teaspoons Dijon mustard
10 - 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
11 - Salt and pepper to taste

# How to Prepare:

01 - Pat lamb chops dry with paper towels. Season both sides with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear lamb chops for 2 to 3 minutes per side until browned. Remove to a plate and tent loosely with foil.
03 - In the same skillet, reduce heat to medium. Add butter and onions. Cook, stirring frequently, until onions are soft and golden, about 10 to 12 minutes.
04 - Stir in brown sugar and cook until onions are deeply caramelized, 2 to 3 minutes more.
05 - Add balsamic vinegar, Dijon mustard, and thyme. Simmer until thickened, 2 to 3 minutes. Season with salt and pepper to taste.
06 - Return lamb chops to the skillet. Spoon onion jam glaze over each chop. Cook for 2 to 3 minutes, turning once, until lamb is heated through and glazed.
07 - Transfer lamb chops to serving plates. Spoon extra onion jam over each chop and serve immediately.

# Expert Suggestions:

01 -
  • The onion jam tastes like you spent hours in the kitchen, but honestly takes less time than scrolling through your phone.
  • Lamb chops cook so quickly that dinner is ready before you can second-guess yourself.
  • That balsamic-and-mustard thing creates a glaze that's genuinely addictive, the kind of flavor combination that makes people ask for your secrets.
02 -
  • If your onions aren't browning after 10 minutes, your heat might be too low—they need medium to medium-high to properly caramelize and develop that deep flavor.
  • Don't skip the resting step for the lamb because rushing it from skillet to plate means you lose the juices that make each bite tender.
03 -
  • If you want to advance-prep, make the onion jam up to two days ahead and reheat it gently before adding the lamb chops back in.
  • Using room-temperature lamb chops instead of cold ones means they cook more evenly and spend less time in the pan, keeping them more tender.
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