Onion-Jam Glazed Lamb Chops (Print Version)

Tender seared lamb with sweet onion jam glaze, balsamic, and Dijon mustard for a rich savory finish.

# What You'll 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 thyme
11 - Salt and pepper to taste

# Steps to Follow:

01 - Pat lamb chops dry with paper towels. Season both sides generously with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear lamb chops for 2 to 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 sliced onions. Cook, stirring frequently, until onions are soft and golden, approximately 10 to 12 minutes.
04 - Stir in brown sugar and cook until onions are deeply caramelized, 2 to 3 minutes.
05 - Add balsamic vinegar, Dijon mustard, and thyme to the skillet. Simmer until thickened, 2 to 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 to 3 minutes, turning once, until lamb is heated through and well coated.
07 - Transfer lamb chops to serving plates. Spoon remaining onion jam glaze over each chop and serve immediately.

# Additional Tips::

01 -
  • The onion jam does all the heavy lifting, transforming something as simple as onions into a glossy, complex glaze that makes lamb taste restaurant-quality.
  • It comes together in under 40 minutes, so you can pull off an impressive dinner without spending your whole evening in the kitchen.
  • One skillet means minimal cleanup, which honestly matters more than most food writers admit.
02 -
  • Wet lamb chops will never sear properly—dry them well or you'll end up with steamed meat instead of crispy edges.
  • The onion jam needs real time to caramelize; rushing it by cranking the heat produces bitter, burnt onions instead of sweet, jammy ones.
03 -
  • If you have time, marinate the lamb chops in olive oil, crushed garlic, and rosemary for an hour before cooking—it adds a layer of flavor that makes everything taste more intentional.
  • Make the onion jam ahead of time and reheat it gently while the lamb cooks; this takes the pressure off timing and lets you focus on getting the sear right.
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