Ingredients:

  • 8-12 Lamb Rib Chops (French-trimmed, about 1-1.5 inches thick)
  • 1 Tbsp Olive Oil
  • 1 Tsp Fine Sea Salt
  • ½ Tsp Freshly Cracked Black Pepper
  • 6 Tbsp Runny Honey
  • 4 Tbsp Low Sodium Soy Sauce
  • 2 Tbsp Rice Wine Vinegar
  • 6 Cloves Garlic, finely minced
  • 1 Tbsp Fresh Ginger, grated
  • ½ Tsp Red Pepper Flakes (optional, for a kick)
  • 1 Tbsp Unsalted Butter (for finishing the glaze)
  • 1 Tbsp Water (for initial thinning)
  • 1 Tbsp Sesame Seeds (toasted, for garnish)
  • 2 Tbsp Spring Onions (scallions), thinly sliced (for garnish)

Instructions:

  1. Pat the lamb chops thoroughly dry using kitchen paper. Rub the chops with the 1 Tbsp of olive oil, then sprinkle generously with salt and pepper. Allow the seasoned chops to sit at room temperature for at least 30 minutes.
  2. Prepare the Glaze Base: In a small bowl, whisk together the honey, soy sauce, rice wine vinegar, red pepper flakes, and the 1 Tbsp of water. Set aside. Have the minced garlic, grated ginger, and finishing butter ready.
  3. Sear the Lamb Chops: Place a heavy skillet over medium-high to high heat until smoking hot. Lay the lamb chops into the skillet (cook in batches if necessary). Sear for 2–4 minutes per side for medium-rare (internal temperature of 57–60°C/135–140°F). Immediately remove chops, place them on a clean plate, tent loosely with foil, and allow them to rest for 5 minutes.
  4. Make the Sticky Glaze: Reduce the heat to medium-low. Add the minced garlic and grated ginger to the pan and sauté for 30–60 seconds, until fragrant (do not let the garlic burn!).
  5. Deglaze & Thicken: Pour the prepared honey-soy mixture into the pan. Whisk vigorously, scraping up any brown bits (fond). Bring to a gentle simmer and cook for 2–4 minutes until the glaze has thickened enough to coat the back of a spoon. Remove from the heat and whisk in the 1 Tbsp of cold butter for shine and richness.
  6. Finish and Serve: Return the rested lamb chops to the skillet. Use tongs to quickly toss and baste the chops in the sticky glaze until fully coated and glistening (no more than 30 seconds). Transfer to a serving platter and sprinkle immediately with toasted sesame seeds and sliced spring onions.