Onion Jam Glazed Lamb Chops (Print Version)

Tender lamb chops seared and coated with a flavorful onion jam and Dijon mustard glaze.

# Components:

→ 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
11 - Salt and pepper to taste

# Directions:

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 2-3 minutes per side until browned. Remove to a plate and tent loosely with aluminum foil.
03 - Reduce heat to medium. Add butter and sliced onions to the same skillet. Cook, stirring frequently, until onions are soft and golden, approximately 10-12 minutes.
04 - Stir in brown sugar and continue cooking until onions reach a deep caramel color, 2-3 minutes longer.
05 - Add balsamic vinegar, Dijon mustard, and thyme to the onion mixture. Simmer until thickened, 2-3 minutes. Season with salt and pepper to taste.
06 - Return lamb chops to the skillet. Spoon onion jam glaze over each chop. Cook for 2-3 minutes, turning once, until lamb is heated through and evenly coated.
07 - Transfer lamb chops to serving plates. Spoon remaining onion jam glaze over each chop and serve immediately.

# Expert Advice:

01 -
  • The onion jam does all the heavy lifting flavor-wise, so you can have restaurant-quality lamb on the table in under 40 minutes.
  • It's naturally gluten-free and fancy enough to impress people without requiring you to fuss over complicated techniques.
  • Those caramelized onions taste like they simmered for hours, but they only need about 12 minutes of your attention.
02 -
  • If your onions aren't turning that deep caramel color, your heat might be too low—crank it up slightly and stop stirring for a minute or two to let them actually brown instead of just steam.
  • Don't skip patting the lamb dry; one of my early attempts went sideways because I went straight from package to pan, and the chops steamed instead of seared.
  • Taste the glaze before serving and adjust the salt—that balsamic and mustard can sometimes need a pinch more salt than you'd expect.
03 -
  • Let your lamb chops sit at room temperature for about 15 minutes before cooking—they'll sear more evenly and cook more gently inside instead of going from ice cold to overdone in the center.
  • The onion jam actually gets better a day later, so if you have the time, make it ahead and gently rewarm it when you sear the lamb; the flavors settle and deepen overnight.
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