Onion Jam Glazed Lamb Chops (Printable Version)

Golden seared lamb chops coated in a sweet and tangy caramelized onion jam with balsamic and Dijon mustard.

# What You'll Need:

→ Lamb

01 - 8 lamb chops (about 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)
11 - Salt and pepper, to taste

# Steps to Follow:

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 2-3 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 10-12 minutes.
04 - Stir in brown sugar and cook until onions are deeply caramelized, 2-3 minutes more.
05 - Add balsamic vinegar, Dijon mustard, and thyme. Simmer until thickened, 2-3 minutes. Season with salt and pepper to taste.
06 - Return lamb chops to the skillet. Spoon onion jam glaze over each chop. Cook for 2-3 minutes, turning once, until lamb is heated through and glazed.
07 - Serve immediately, spooning extra onion jam over each chop.

# Additional Tips::

01 -
  • The glaze strikes that perfect balance between sweet and tangy, making each bite feel like a complete experience
  • Lamb chops cook in under ten minutes but taste like something you'd order at a nice restaurant
  • Leftovers (if you somehow have any) reheat beautifully for lunch the next day
02 -
  • Don't rush the onion step—that transformation from raw to jammy is where all the flavor lives
  • Let the pan get properly hot before adding the lamb, or you'll end up steaming instead of searing
  • The glaze thickens quickly once it starts, so keep your eye on it
03 -
  • Room temperature lamb sears more evenly, so take it out of the fridge 30 minutes before cooking
  • Use a cast iron skillet if you have one—the heat retention makes for a superior crust
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