Honey Garlic Lamb Chops Skillet

My neighbor growing up was a Greek grandmother who cooked lamb every Sunday like clockwork. I’d sit on her porch steps just to breathe in the garlic and rosemary drifting out her kitchen window. This recipe is my love letter to those afternoons — simple pan-seared lamb chops kissed with a sticky raw honey garlic glaze that caramelizes into something absolutely heavenly. It takes less time than ordering takeout, and every single bite tastes like you spent hours on it.

aka The Sunday Porch Lamb Chops

Ingredients

• 8 lamb loin chops (about 1 inch thick, roughly 2 lbs total)
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• 2 tablespoons avocado oil
• 6 cloves garlic, minced
• 3 tablespoons raw honey
• 2 tablespoons coconut aminos
• Juice of 1 lemon (about 2 tablespoons)
• 2 tablespoons extra virgin olive oil
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 tablespoons grass-fed butter or ghee

Instructions

1. Season the lamb: Pat the lamb chops completely dry with paper towels. Season both sides generously with sea salt, black pepper, garlic powder, and smoked paprika. Let them sit at room temperature for 10 minutes while you prep the rest.
2. Sear the chops: Heat avocado oil in a large cast iron skillet over medium-high heat until the oil just begins to shimmer. Place the lamb chops in the pan without crowding — work in batches if needed. Sear for 3–4 minutes per side for medium-rare (internal temp of 130°F). Transfer to a plate and tent loosely with foil.
3. Build the glaze: Reduce heat to medium-low. Add butter or ghee and minced garlic to the same skillet. Stir for about 30 seconds until fragrant — don’t let the garlic burn. Add raw honey, coconut aminos, and lemon juice. Stir everything together and let it simmer for 1–2 minutes until slightly thickened and glossy.
4. Finish with herbs: Toss in the rosemary sprigs and thyme. Return the lamb chops to the skillet, spooning that gorgeous glaze over each one. Let them warm through for about 1 minute, basting continuously.
5. Serve: Plate the lamb chops and drizzle with remaining pan sauce. Finish with a drizzle of extra virgin olive oil and a squeeze of fresh lemon if desired. Serve immediately.

Tips

• Letting the lamb rest at room temperature before cooking ensures even searing and a perfect medium-rare center.
• Don’t skip patting the chops dry — moisture is the enemy of a good crust.
• These pair beautifully with cauliflower mash, roasted asparagus, or a simple arugula salad with lemon and olive oil.
• For a thicker glaze, let the honey-garlic sauce reduce an extra minute before returning the chops to the pan.
• Leftovers reheat well in a skillet over low heat — avoid the microwave to keep the crust intact.