Onion Jam Glazed Lamb Chops (Printable Version)

Sear lamb chops and coat them with a sweet, tangy onion jam and Dijon mustard glaze for a rich, savory dish.

# What You 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
11 - Salt and pepper to taste

# Steps:

01 - Pat lamb chops dry with paper towels and season both sides evenly 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. Transfer to a plate and tent loosely with aluminum foil.
03 - In the same skillet, reduce heat to medium. Add butter and onions, stirring frequently until softened and golden, approximately 10-12 minutes.
04 - Stir in brown sugar and cook for 2-3 minutes until onions reach deep caramelization.
05 - Add balsamic vinegar, Dijon mustard, and thyme to the skillet. Simmer for 2-3 minutes until thickened. Adjust seasoning with salt and pepper.
06 - Return lamb chops to the skillet and spoon onion jam glaze over each chop. Cook for 2-3 minutes, turning once, until heated through and well coated.
07 - Transfer lamb chops to serving plates and spoon additional onion jam glaze over each portion. Serve immediately.

# Expert Advice:

01 -
  • The glaze comes together while your lamb rests, so you're not juggling multiple pans at once.
  • It tastes restaurant-quality but feels approachable enough for a weeknight dinner with good people.
  • That balsamic-onion combination is addictive—you'll find yourself scraping every last bit from the pan.
02 -
  • Don't overcrowd the pan when searing—if your chops are touching, they'll steam instead of brown, and you'll lose half the flavor.
  • The balsamic vinegar should smell sweet and slightly tangy when you open the bottle; old or cheap vinegar tastes thin and won't give you that rich glaze.
03 -
  • If you have time, let the lamb chops sit at room temperature for 15 minutes before searing—they'll cook more evenly and brown better.
  • Make the onion jam ahead of time and reheat it gently just before serving; the flavors actually deepen overnight in the refrigerator.
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