Honey Glazed Lamb Chops Recipes

HONEY-GLAZED LAMB CHOPS

Steps:

• In a small saucepan, combine the honey, mustard, onion salt and pepper. Cook and stir over medium-low heat for 2-3 minutes or until heated through., Brush sauce over both sides of lamb. Broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

HONEY-BALSAMIC LAMB CHOPS

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.
• Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare.
• Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.

GLAZED LAMB CHOPS

Steps:

• In a small saucepan, combine the orange juice concentrate and barbecue sauce. Cook and stir over medium heat for 3-4 minutes or until heated through; set aside 1/3 cup for serving. Spread remaining sauce over both sides of lamb chops. Place on a broiler pan. , Broil 4-6 in. from the heat for 4-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved sauce.

GRILLED BABY LAMB CHOPS WITH HONEY, HORSERADISH, MUSTARD, MINT GLAZE

Steps:

• Preheat grill to high. Brush chops on both sides with olive oil and season with salt and pepper. Grill for 2 to 3 minutes on both sides for medium-rare doneness. Remove from grill and brush with the glaze.
• Whisk ingredients together in a medium bowl and season with salt and pepper to taste.

GRILLED LAMB CHOPS WITH RED WINE, GARLIC AND HONEY GLAZE

Steps:

• Mix first 7 ingredients in large glass baking dish.
• Arrange lamb chops in single layer in dish; turn to coat.
• Cover and refrigerate at least 2 hours, turning and basting often.
• (Can be prepared 1 day ahead; keep chilled.)
• Prepare barbecue (medium-high heat).
• Transfer lamb to plate.
• Mix honey into marinade.
• Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.

BROILED LAMB CHOPS WITH MUSTARD HONEY GLAZE

Steps:

• Mix together first 5 ingredients.
• Trim excess fat from chops; place chops on grill.
• Generously spread chops with half of spice mixture and baste during grilling.

GRILLED LAMB CHOPS WITH RED WINE, GARLIC AND HONEY GLAZE

Steps:

• Mix first 7 ingredients in large glass baking dish. Arrange lamb chops in single layer in dish; turn to coat. Cover and refrigerate at least 2 hours, turning and basting often. (Can be prepared 1 day ahead. Keep chilled.) Prepare barbecue (medium-high heat). Transfer lamb to plate. Mix honey into marinade. Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.
• Prepare barbecue (medium-high heat). Transfer lamb to plate. Mix honey into marinade. Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.

HONEY-GLAZED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Season pork chops with salt and pepper.
• Coat a skillet with cooking spray and heat over medium heat. Add chops to the hot skillet and cook until browned, about 5 minutes per side.
• While the chops are browning, combine brown sugar and honey in a microwave-safe bowl. Microwave on high until brown sugar has softened or melted, about 20 seconds. Stir to combine.
• Transfer browned chops to the prepared baking dish and spoon 1/2 of the honey glaze evenly over top.
• Bake, uncovered, in the preheated oven for 15 minutes. Remove from the oven, turn over, and spread the remaining honey glaze over top. Bake until no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

CIDER-GLAZED LAMB CHOPS

Steps:

• Boil cider, ginger, garlic, soy sauce, vinegar, and honey in a small saucepan until reduced to about 1/4 cup, 10 to 12 minutes. Cool completely. Reserve 2 tablespoons glaze for drizzling.
• Preheat broiler.
• Pat lamb chops dry and sprinkle with 1/2 teaspoon salt (total). Arrange on rack of a broiler pan and brush top of chops with half of glaze. Broil 3 to 4 inches from heat 3 minutes. Turn over and brush with remaining glaze, then broil 3 to 4 minutes more for medium-rare. Transfer chops to a plate and drizzle with reserved glaze. Let stand 5 minutes, then sprinkle with scallion.