My all-time favorite dinner dish! I absolutely love the combination of sweet soy sauce infused with ginger and garlic paired with tender baby lamb meat. These lamb chops are very easy to make and go well with a salad or crushed baby potatoes, roasted in the oven to perfection!
Garlic Ginger Glazed Lamb Chops with Crush Baby Potatoes
- Prep Time
- Difficulty Level Beginner
- (4.8 /5)
- 3 Rating
- 1/3 cup soy or tamari sauce
- 2 tablespoons honey or brown sugar
- 5 garlic cloves, finely minced
- 1-inch piece fresh ginger, finely minced
- 1 cup water
- 1 baby lamb rack, frenched
- Sea salt
- For Crushed Baby Potatoes
- 1 pound baby potatoes
- Olive oil
- Seasonings: salt, black pepper, dried basil, smoked paprika, garlic powder, fresh thyme
- For baby potatoes: boil potatoes in salted water until fork-tender. Preheat oven to 400F. Line baking sheet with foil. Using potato masher or large fork, crush baby potatoes. Drizzle with olive oil and season with desired spices. Bake in preheated oven until golden around the edges, about 20 minutes. Remove from oven and keep warm until ready to serve.
- Place soy sauce, honey, garlic, ginger and water into a small saucepan. Heat over medium heat until sauce thickens and garlic and ginger become tender, about 15-20 minutes.
- Preheat oven to 375F. Portion lamb rack into pairs; season lightly with salt. Preheat a large saute pan over high heat. Once pan is hot, add lamb chops, fat-side down first. Turn heat down to medium and render fat until golden brown and tender. Continue searing chops on all sides.
- Turn all chops face up and spoon sauce over the chops. Transfer pan into preheated oven and bake for 10 minutes (rare), 15 minutes (medium/rare), 20-25 (well done). Baste lamb every 5 minutes with sauce. Remove from oven and let meat rest for 5 minutes before cutting chops for plating.
- Serve with salad or prepared baby potatoes. Spoon sauce over lamb once plated for extra flavor.