Broiled Lamb Chops (An Easy & Elegant 20-Minute Meal!)

Are you searching for the ultimate, show-stopping meal for a special occasion that is as impressive as a steakhouse dinner, but secretly fast and easy to make at home? A magnificent, restaurant-quality dish perfect for a date night, a dinner party, or any time you want to celebrate? This incredible, from-scratch Broiled Lamb Chops recipe is that perfect meal. We’re talking impossibly juicy and tender lamb chops, marinated in a rich, herbaceous red wine and garlic bath, and then finished under the broiler with a luscious, sticky, and caramelized honey glaze.

This isn’t just another lamb recipe; it’s your definitive guide to a truly unforgettable, elegant feast. We’ll show you the simple but crucial professional secrets to a flawless, tender lamb chop with a perfect, savory-sweet crust. This is a satisfying, soulful, and deeply impressive meal that tastes like it took hours, but comes together in minutes.

Table of Contents

Table of Contents

Recipe Overview: The Ultimate “Fast & Fancy” Weeknight Dinner

What makes these Broiled Lamb Chops so spectacularly delicious is their incredible depth of flavor and their brilliant, high-heat cooking method. This recipe is a masterpiece of classic, Mediterranean-inspired cooking. The star of the show is the red wine and herb marinade, a robust, from-scratch blend of dry red wine, bright orange juice, garlic, shallots, and fresh herbs that infuses the lamb with incredible flavor. The real magic, however, is the brilliant honey glaze, made by simply stirring honey into a bit of the reserved marinade. This glaze is brushed on the chops during the final minutes of broiling, creating an instant, magnificent, and caramelized crust.

Metric	Time / Level
Total Time	2 hours 45 minutes (includes 2-hour marinating)
Active Prep Time	20 minutes
Difficulty Level	Easy
Servings	4-6

The Butcher’s & The Garden’s Best: The Essential Ingredients

This iconic dish uses a handful of high-quality, fresh ingredients to create its signature rich and savory flavor.

• The Lamb (The Star of the Show!):
  • Rib Chops or Loin Chops: This recipe is fantastic with either cut. Rib chops are the classic, elegant “lollipop” cut, often “frenched” (with the bone cleaned), which makes for a beautiful presentation. Loin chops are the meatier cut, looking like miniature T-bone steaks, and are incredibly flavorful.¹
• The Red Wine & Herb Marinade (The Flavor Foundation!):
  • Fresh Aromatics: It is absolutely essential to use fresh rosemary, fresh oregano, fresh garlic, and shallots. Their vibrant, fragrant essential oils are the key to the incredible, aromatic flavor.
  • Dry Red Wine & Orange Juice: The deep, fruity body of a dry red wine (like a Cabernet or Merlot) and the bright, acidic kick of fresh orange juice create the perfect, balanced marinade.
• The Honey Glaze (The Secret Weapon!):
  • The Reserved Marinade: This is a brilliant, no-waste trick! By reserving 1/4 cup of the marinade before it touches the raw meat, you are creating a perfect, flavorful base for your glaze.
  • Honey: The simple addition of honey to the reserved marinade is the key that transforms it into a thick, sticky glaze that will caramelize beautifully under the broiler’s intense heat.

The Chef’s Masterclass: The Secrets to a Perfect, Juicy Lamb Chop

This recipe uses two simple but brilliant professional techniques that guarantee a flawless, impressive result.

1. The Broiler is FAST!: The number one, non-negotiable secret to a perfect, juicy broiled lamb chop is to not walk away from the oven. A broiler is an incredibly powerful, high-heat tool that will cook your delicate chops in just minutes.² You must stay close and watch them carefully to prevent them from going from perfectly cooked to overdone in a matter of seconds.
2. The “Late Glaze” is KEY!: The secret to a perfect, caramelized crust (and not a burnt, bitter mess) is to apply your honey glaze only during the last few minutes of cooking. Sugar burns very quickly under a broiler. By broiling the chops first and then adding the glaze, you are giving the sugars just enough time to caramelize and turn into a beautiful, glossy crust without burning.

Step-by-Step to the Best Broiled Lamb Chops

This elegant, festive meal is a joy to prepare.

Part 1: The Art of the Red Wine & Herb Marinade

Step 1: In a small bowl, whisk together your 3/4 cup of dry red wine, 1/3 cup of orange juice, the 4 chopped garlic cloves, the 4 chopped shallots, the 2 tablespoons of minced rosemary, the 1 1/2 tablespoons of minced oregano, and the 3 tablespoons of olive oil.

Step 2 (The Most Important Step!): Reserve 1/4 cup of this fresh marinade in a small, separate bowl.

Step 3: Pour the remaining marinade into a large, heavy-duty zip-top plastic bag and add your lamb chops. Seal the bag and chill for at least 2 hours.

Part 2: The Perfect Broil and Honey Glaze

Step 1: When you are ready to cook, preheat your broiler. Remove the chops from the marinade, discard the used marinade, and pat the chops dry with paper towels. Sprinkle the chops with your 1 teaspoon of salt and 1 teaspoon of pepper.

Step 2: Place the chops on a lightly greased rack in a broiler pan. Broil them about 3 inches from the heat for 5 minutes on the first side.

Step 3: While the first side is cooking, stir your 6 teaspoons of honey into your bowl of reserved, fresh marinade.

Step 4: After 3 minutes of broiling, brush the chops with your honey mixture. Continue to broil for the remaining 2 minutes.

Step 5: Flip the chops over, brush them with the honey mixture, and broil for another 5 minutes, or until a meat thermometer inserted into the thickest part of the chop registers $125-130^{\circ}F$ for a perfect medium-rare.

Let the chops rest for 5-10 minutes before serving.

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What to Serve With Your Broiled Lamb Chops

This show-stopping lamb is the perfect centerpiece for a classic, elegant dinner. It pairs beautifully with all the steakhouse favorites.

• Potatoes: A creamy mashed or a crispy roasted potato is an absolute must-have.
• Classic Sides: A simple roasted asparagus, some sautéed green beans with garlic, or a bed of creamy polenta are all wonderful, classic accompaniments.

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Storage and Make-Ahead Tips

• Make-Ahead: For a super-fast and impressive dinner, you can get a head start by preparing the marinade/glaze base up to 3 days in advance and storing it in an airtight container in the refrigerator. You can also marinate your lamb for up to 24 hours.
• Storage: Store any leftover lamb, well-wrapped, in the refrigerator for up to 3 days.

Frequently Asked questions (FAQs)