Ginger Garlic Lamb Chops Recipe (video)
A unique and delicious lamb chop recipe! My ginger garlic lamb chops are incredibly juicy and flavorful! They’re seasoned with a homemade teriyaki sauce with plenty of ginger and garlic, served with roasted potatoes. Get ready to have your taste buds wowed! The combination of the lamb with the home-made sauce is simply amazing!
Watch My Ginger Garlic Lamb Video Tutorial
Watch my YouTube ginger garlic lamb chops video tutorial for all the details and step-by-step instructions! Want to stay up to date on my newest recipes? Make sure to subscribe to my website email list and my YouTube channel to receive a notification when a new recipe goes live!
My Signature Lamb Recipe!
This lamb recipe is my signature dish! I’ve made it countless times and my husband requests this for dinner at least every 2 weeks. When I have special guests coming over, these lamb chops are definitely on the menu.
And when my family is coming to visit, I always make it for them – it’s their number one requested dish! I always get raving reviews whenever I make this dish for guests! In other words, this recipe is tried and true and absolutely amazing!
Ingredients for Ginger Garlic Lamb Chops
Here are the main ingredients you’ll need to make these delicious lamb chops at home. Find the full list of ingredients in the printable recipe card below.
- Rack of Lamb – I always purchase my rack of lamb Frenched (excess fat and skin removed from the bones) for the best presentation.
- Fresh Ginger – fresh, not dried, ginger is key for the delicious sauce recipe!
- Garlic – garlic is the star ingredient in this delicious recipe! Fresh garlic will work best for this recipe.
- Soy Sauce – you can also use tamari sauce or a soy sauce alternative.
- Brown Sugar – honey or maple syrup will also work well for the sauce.
Supplies & Tools for the Recipe
Need some supplies to make this recipe? Shop my Amazon Affiliate links for the items I recommend. See Disclosure Statement.
- I love my Wusthof Ikon knives, especially this hollow-edge santoku knife.
- These Epicurean cutting boards are amazing and dishwasher-safe!
- My all-time favorite pan EVER – this Mauviel 1830 10-inch copper pan is simply amazing!
- And I love this small copper sauce pot for sauces and syrups.
Making the Sauce & Preparing the Potatoes
This easy recipe for ginger garlic lamb chops starts with the sauce and the potatoes. If you want a different side dish besides the potatoes, just skip those steps in the recipe.
- Preheat the oven to 375F. Begin by preparing the potatoes and sauce first. Place the baby potatoes into a large pot of salted water and bring to a boil. Cook the potatoes for approximately 15 minutes, until fork tender. Drain out the water and let them stand while preparing the rest of the recipe.
- Prepare the sauce next. In a small saucepan, combine all the sauce ingredients: soy sauce, water, rice vinegar, sugar, sesame seed oil, ginger and garlic. Whisk everything together, then bring to a simmer over medium heat. Simmer for 5 to 7 minutes, until the sauce is reduced in half.
How to Make Ginger Garlic Lamb Chops
- To prepare the lamb: trim the rack of stiff, hard fat and French the tips, if not already done. Section the rack into pairs of chops.
- Season the lamb all over generously with coarse sea salt. Preheat a large frying pan over medium-high heat and add a few tablespoons of olive oil. Once the oil is hot, reduce the heat to medium and add the lamb, fat side down first. Brown the lamb all over.
- Once the lamb is well browned, add the prepared ginger garlic sauce. Allow the sauce to simmer for a minute, then transfer the pan into the preheated oven.
- Bake at 375F for 12 minutes, turning and braising once. Remove the lamb from the oven and allow it to rest for 10 minutes before slicing each pair of chops in half. Keep the lamb warm until serving.
Making the Crushed Potato Side Dish
- While the lamb is in the oven and resting, finish preparing the potatoes. Add a few tablespoons of olive oil into the pot of potatoes and season with salt, pepper and seasonings.
- Close the pot with a lid and toss the potatoes until they are well coated. Transfer the potatoes into a large frying pan. Using a potato masher, crush the potatoes slightly, just enough to burst them open.
- Cook the potatoes over medium heat, 4 to 5 minutes per side, turning just once to avoid breaking the potatoes apart.
- Once the lamb is rested, plate the lamb with the crushed potatoes and spoon additional garlic sauce over the lamb and potatoes.
Serving Suggestions for Ginger Garlic Lamb
To go with the lamb as a side dish, I recommend going with either potatoes or a salad. For my video recipe, I prepared my basic crushed baby potatoes. Here are some more recipes to try with these ginger garlic lamb chops:
- Asian Salad – replace the chicken in my original salad recipe with these delicious lamb chops!
- Pomegranate Kale Salad
- Roasted Duck Fat Potatoes
- Roasted Maple Sweet Potatoes
More Recipes to Try!
Enjoyed this delicious lamb recipe? Check out some of my other recipes you’re sure to enjoy!
- Roasted Rack of Lamb – the juiciest lamb chops seasoned with garlic and herbs, plus tzatziki sauce and a cucumber tomato salad!
- The Best Garlic Lamb Chops – juicy and tender lamb chops with garlic, mustard, and herbs. Easy and delicious!
- Grilled Lamb Chops – garlic and herb grilled lamb chops with tzatiki sauce. These are beyond amazing! So juicy and flavorful!
- Roasted Leg of Lamb – juicy and flavorful roasted whole leg of lamb with garlic, herbs and mustard!
- Lamb Roast Dinner – the easiest lamb recipe! This potato, lamb and carrot dinner comes together in no time!
- Braised Lamb Shanks – fall-off-the-bone, tender lamb shanks braised in a red wine tomato sauce.
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Ginger Garlic Lamb Chops Recipe (video)
Ingredients
- 1 frenched rack of lamb, 2 to 3 lbs
For Ginger Garlic Sauce:
- 1/3 cup soy sauce
- 1/3 cup water
- 1/4 cup brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame seed oil
- 1 1/2 tbsp pureed or grated ginger
- 6 garlic cloves, finely minced
For Baby Potatoes:
- 2 pounds baby potatoes
- 2 to 3 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp EACH: garlic powder, onion powder
- 1 tsp smoked paprika
- fresh ground black pepper
Instructions
Preparing the Potatoes:
- Preheat the oven to 375F. Begin by preparing the potatoes and sauce first. Place the baby potatoes into a large pot of salted water and bring to a boil. Cook the potatoes for approximately 15 minutes, until fork tender. Drain out the water and let them stand while preparing the rest of the recipe.
Preparing the Sauce:
- Prepare the sauce next. In a small saucepan, combine all the sauce ingredients: soy sauce, water, rice vinegar, sugar, sesame seed oil, ginger and garlic. Whisk everything together, then bring to a simmer over medium heat. Simmer for 5 to 7 minutes, until the sauce is reduced in half.
Preparing the Lamb:
- Meanwhile, prepare the lamb. Trim the rack of stiff, hard fat and french the tips, if desired. Section the rack into pairs of chops. Season the lamb all over generously with coarse sea salt. Preheat a large frying pan over medium-high heat and add a few tablespoons of olive oil. Once the oil is hot, reduce the heat to medium and add the lamb, fat side down first. Brown the lamb all over.
- Once the lamb is well browned, add the prepared ginger garlic sauce. Allow the sauce to simmer for a minute, then transfer the pan into the preheated oven. Bake at 375F for 12 minutes, turning and braising once. Remove the lamb from the oven and allow it to rest for 10 minutes before slicing each pair of chops in half. Keep the lamb warm until serving.
Finishing the Potatoes:
- While the lamb is in the oven and resting, finish preparing the potatoes. Add a few tablespoons of olive oil into the pot of potatoes and season with salt, pepper and seasonings. Close the pot with a lid and toss the potatoes until they are well coated. Transfer the potatoes into a large frying pan. Using a potato masher, crush the potatoes slightly, just enough to burst them open.
- Cook the potatoes over medium heat, 4 to 5 minutes per side, turning just once to avoid breaking the potatoes apart. Once the lamb is rested, plate the lamb with the crushed potatoes and spoon additional garlic sauce over the lamb and potatoes.
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So delicious. This is the absolute best lamb recipe I’ve tried. Hats off the the chef.
Thank you so much! 🙂 I’m so happy you loved the recipe! One of my favorites!
I made these for dinner last weekend and there was no leftovers left! Super easy and the flavor is so AMAZING!
Thank you for trying my recipe! 🙂 So glad you enjoyed it! This is my husband’s favorite recipe; we never have leftovers, either! 🙂
This is so wonderful, I actually use lamb chops. The sauce takes away that gamey taste but makes it oh so tender. Thanks for this recipe, my new favorite also.
So glad you enjoyed my recipe! 🙂
[…] The Recipe can be found HERE […]
Hello, I would like to make these as an appetizer dish. Is there anyway I can make them the night before and possibly reheat as I will have very little time in the morning.
Hi! Yes, that would work well, too. I recommend reheating them in the oven at 375F for about 15 to 20 minutes, until they’re hot. You may need to add a bit of water to the sauce to keep it from getting too thick
Great, thank you!
They are perfect like always!!!💚💚
Thank you! 🙂
Lamb chops were amazing! Will def do again!
I’m so glad you enjoyed this recipe! One of my favorites! 🙂
I used this recipe to make my first rack of lamb. I used the mixture on the whole rack and cooked it whole. When it was done, I sliced it into lollipop lamb chops. They were a beautiful medium rare. The blend of spices gave it a lovely Asian flair. Today I am using the same blend on a prime rib roast. I can’t wait to taste it
Hi Jeffrey! I’m so happy you loved this recipe! It’s been of our favorites for years now. I hope you enjoy it with the prime rib, too.
Thank you so much for taking the time to leave a review!
Would you recommend grilling them? When and how would you add the sauce
Hi Anneta! If you would like to grill the lamb chops, I recommend lining the grill grates with foil first. This way, the sauce won’t drip off the meat. Grill directly on the foil and add the sauce towards the end, when the chops are almost cooked. Enjoy!