Sweet & Savory Brown Sugar Lamb Chops (Print Version)

Sweet & savory Brown Sugar Lamb Chops are a weeknight win! Learn my simple pan-seared recipe for tender, flavorful lamb. Easy dinner, big impact.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat

# Ingredients:

→ Main Ingredients

01 - 2 Lamb Loin Chops (about 1-inch thick)

→ Sweet & Savory Rub

02 - 2 tbsp brown sugar (light or dark)
03 - 1 tsp garlic powder
04 - 1/2 tsp smoked paprika
05 - 1/4 tsp onion powder
06 - 1/2 tsp salt (flaky sea salt preferred)
07 - 1/4 tsp black pepper

→ Cooking Essentials

08 - 1 tbsp olive oil

→ Optional Finishing Touch

09 - 1-2 sprigs fresh rosemary

# Instructions:

01 - First things first, get those lamb chops out of the fridge about 20-30 minutes before you plan to cook. This helps them cook more evenly. Pat them super dry with paper towels—this is critical for that lovely sear! Honestly, I used to skip this, and the chops would just steam in the pan. Don't be like past me; dry lamb is happy lamb.
02 - In a small bowl, whisk together the brown sugar, garlic powder, smoked paprika, onion powder, salt, and black pepper. Give it a good mix until everything is combined. This is where the magic starts to happen! I always take a little sniff; it smells so good already. Make sure there are no big clumps of brown sugar, or you'll get uneven flavor spots on your lamb chops.
03 - Generously rub the brown sugar mixture all over both sides of the lamb chops. Really get in there! Press it gently so it adheres. You want a nice, even coating. This is where the flavor truly builds. Sometimes I get a little messy here, but it's all part of the fun, right? Don't be shy; these chops can handle it.
04 - Heat a heavy-bottomed skillet (cast iron is my favorite!) over medium-high heat. Add a drizzle of olive oil. Once the oil is shimmering and just starting to smoke, carefully place the lamb chops in the pan. Don't overcrowd the pan; cook in batches if you need to. I always burn my fingers a little here, oops! Listen for that sizzle—it's the sound of deliciousness starting.
05 - Sear for about 3-4 minutes per side for medium-rare (internal temp 130-135°F), or longer for your desired doneness. The brown sugar will caramelize and create a beautiful crust. If you're using rosemary, toss a sprig or two in the pan during the last few minutes. I always peek a little too early, but try to resist! Just let them get that gorgeous color.
06 - Once cooked, transfer the lamb chops to a cutting board and let them rest for at least 5-10 minutes. This is crucial! The juices redistribute, making them incredibly tender. If you cut them too soon, all that deliciousness will run out. I usually cover them loosely with foil while they rest. Then, serve them up and watch them disappear!

# Notes:

01 - Always pat your lamb chops dry before seasoning; it makes a huge difference for that perfect sear.
02 - Don't overcrowd the pan! Cook in batches if needed, or your chops will steam instead of sear.
03 - Resting the meat is non-negotiable for juicy, tender results; I learned this the hard way too many times.
04 - Serving with creamy mashed potatoes really makes this dish extra special.

# Tools You'll Need:

01 - Cast Iron Skillet
02 - Tongs
03 - Small Bowl

# Nutrition Facts (Per Serving):

Calories: 450 Calories
Total Fat: 25g Fat
Total Carbohydrate: 20g Carbs
Protein: 40g Protein

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