Hot Honey Glazed Lamb Chops
Lamb chops seared four minutes a side, then finished with a hot honey, rosemary and lemon pan glaze made off the heat. Twenty minutes, serves two.
- Hero ingredient
- Lamb
- Time
- 20 min
- Yield
- Serves 2
Made with
Sweet Sting Hot Honey
$11.95 · 330g
Goes well with
Down & Dirty Mustard
Mustard and lamb, which nobody has ever had to argue for.
Ingredients
- 6 lamb loin chops, at room temperature
- 2 tbsp Sweet Sting Hot Honey
- 1 sprig rosemary, chopped
- 1 clove garlic, grated
- Juice of half a lemon
- A knob of butter
- Flaky salt and cracked pepper
Method
- 01
Take the chops out of the fridge half an hour ahead. Cold lamb greys in the pan instead of browning.
- 02
Render the fat edge first, holding the chops upright against the side of a hot pan until it turns gold.
- 03
Lay them flat, 3–4 minutes a side for pink. Move them to a warm plate to rest.
- 04
Off the heat, add the butter, hot honey, rosemary, garlic and lemon and swirl it through the fond.
- 05
Spoon over the resting chops and wait five minutes. The glaze goes on off the heat — honey burns in a pan that hot.
