Save My neighbor brought over a bottle of aged balsamic one evening, and we were both standing in my kitchen trying to figure out what to do with it when she mentioned her grandmother's onion jam. That simple conversation turned into one of those cooking nights where everything clicked—the sweetness of caramelized onions meeting the tang of vinegar, then hitting those perfectly seared lamb chops. Now whenever I make these chops, I think of that moment and how the best recipes often come from someone else's story that suddenly becomes yours.
I made this for my sister's partner the first time he came to dinner, and I'll admit I was nervous about cooking lamb for someone I was still trying to impress. But when that glaze hit the hot pan and the kitchen filled with this deep, complex aroma—onion and vinegar and mustard all swirling together—I knew it was going to be fine. He went back for seconds, and now it's become our thing, the dish I make when I want to show up properly.
Ingredients
- Lamb chops (8 pieces, 1-inch thick, trimmed): Look for chops that are at least an inch thick so they develop a golden crust while staying pink inside; thinner ones dry out before the glaze even catches.
- Olive oil (1 tablespoon): High heat cooking needs good oil, so don't use your fancy extra-virgin here—save that for finishing.
- Kosher salt and freshly ground black pepper: These season the meat before anything else happens, so they matter more than you'd think.
- Unsalted butter (2 tablespoons): It emulsifies the onion jam and keeps the flavors from feeling greasy.
- Large yellow onions (2, thinly sliced): Yellow onions have a natural sweetness that intensifies as they caramelize, which is exactly what you need here.
- Brown sugar (2 tablespoons): This accelerates caramelization and adds depth without making things taste like dessert.
- Balsamic vinegar (1/4 cup): The acidity cuts through the richness and makes everything taste more alive; cheap balsamic will taste thin, so use something decent.
- Dijon mustard (2 teaspoons): This adds a subtle sharpness and helps the glaze cling to the meat instead of sliding off.
- Fresh thyme leaves (1/2 teaspoon, or 1/4 teaspoon dried): Thyme brings an herbal note that bridges lamb and onion like they were meant for each other.
Instructions
- Prep and season the lamb:
- Pat your chops completely dry with paper towels—moisture is the enemy of a good crust. Season both sides generously with salt and pepper while the skillet is heating up.
- Get the sear right:
- Heat olive oil in your skillet until it shimmers, then lay those chops down and let them sit for a full 2–3 minutes without moving them. Flip once, sear the other side, then remove to a plate and loosely tent with foil so they stay warm but don't steam themselves.
- Build the onion jam base:
- In that same skillet (all those browned bits are flavor), melt butter over medium heat and add your sliced onions. Stir them every couple of minutes while they soften and start to turn golden, which takes about 10–12 minutes. You're not rushing this part.
- Deepen the color and sweetness:
- Stir in brown sugar and let the onions continue cooking for another 2–3 minutes until they're deeply caramelized and smell almost jammy. This is where the magic happens—don't skip forward.
- Create the glaze:
- Pour in balsamic vinegar slowly, add Dijon mustard and thyme, and let everything simmer together for 2–3 minutes. The mixture should thicken slightly and smell like something you'd want to spoon onto nearly anything.
- Bring it all together:
- Return the lamb chops to the skillet, nestle them into the onion jam, and let them cook for another 2–3 minutes, turning once. You're not cooking the lamb anymore—you're just coating it in all that accumulated flavor and heating it back through.
- Plate and serve:
- Transfer chops to plates while they're still warm, then spoon every last bit of onion jam over the top. This glaze is the whole point, so don't leave it behind in the pan.
Save There was a moment last spring when I served this to my parents, and my mother took one bite and got quiet in that way that means something just worked. She asked for the recipe, made it the next week, and texted me a photo of her own version. Food is funny like that—it's not actually about the onion jam or the lamb, it's about the conversation that happens around the plate.
Why This Works as a Weeknight Dinner
The beauty of this dish is that it looks like you spent hours in the kitchen when really you're just managing two things at once: the sear and the simmer. Once you've got the lamb resting and the onions going, you can actually breathe for a minute instead of juggling five pans. The whole thing comes together in the time it takes to set a nice table and pour drinks.
What to Serve Alongside
Creamy mashed potatoes are the obvious choice because they soak up all that glossy glaze without competing with it, but polenta works beautifully too—something about the butter in either one echoes the richness of the lamb. If you want something lighter, roasted carrots or a simple green salad cut through the richness and keep things balanced. I've even spooned the jam over soft white beans and called it dinner.
Small Tweaks That Change Everything
Once you've made this a couple of times and it feels comfortable, you can start playing with it. Some people add a splash of red wine to the jam for more complexity, or a bit of honey if they like things sweeter. The thyme can be swapped for rosemary if that's what you have, though thyme feels more delicate and right somehow.
- If you're planning ahead, marinate the lamb in olive oil, crushed garlic, and rosemary for an hour before cooking—the meat becomes even more tender and the flavors layer beautifully.
- Keep the onion jam in the fridge for a week and use it on pork chops, roasted chicken, or stirred into soft cheese on toast.
- If balsamic seems too assertive, use half balsamic and half red wine vinegar to mellow things out without losing that tangy backbone.
Save There's something about serving lamb that feels a little celebratory, and this recipe makes it feel special without requiring you to be a special kind of cook. Every time I make it, I remember why it became a favorite.
Recipe FAQ
- → How do I get a good sear on the lamb chops?
Pat the lamb chops dry and heat olive oil over medium-high heat. Sear each side for 2-3 minutes until a golden crust forms without crowding the pan.
- → Can I prepare the onion jam glaze in advance?
Yes, the onion jam can be made ahead and gently reheated just before glazing the chops for convenience and deeper flavor.
- → What is the purpose of Dijon mustard in the glaze?
Dijon mustard adds a subtle tanginess that balances the sweetness of caramelized onions and brown sugar, enhancing overall depth.
- → How can I tell when the lamb chops are properly cooked?
After glazing, cook for 2-3 minutes more until heated through. The internal temperature should reach medium-rare to medium for tender results.
- → What are good side dishes to serve with this dish?
Mashed potatoes, creamy polenta, or roasted vegetables complement the rich glaze and tender lamb nicely.