Sharing my all-time favorite lamb recipe today! Juicy garlic lamb chops seared to perfection and glazed with a ginger garlic sauce, served with seasoned crushed baby potatoes. Get ready to have your tastebuds wowed! The combination of the lamb with the home-made sauce is simply amazing! Served with crushed baby potatoes, or my ‘Kale Pomegranate Salad’.
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My Signature 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!
Best Tips for Lamb
- I purchase my lamb from Safeway – I find that their lamb isn’t too gamey.
- Cut away the stiff, hard fat from the rack, leaving the soft fat, which will render nicely and become super soft!
- This recipe comfortably serves 3 to 4 people, depending on how large your rack of lamb is. I recommend doubling, or even tripling the recipe if you are hosting dinner for more people. I guarantee you, there will be no leftovers!
- Use a stainless-steel pan, not a non-stick pan, for the best sear!
- I recommend cooking the lamb to medium doneness. After browning, I finish cooking the lamb in the oven for 12 minutes, turning half way. If you want your lamb to be more well-done, cook for 14 to 15 minutes.
All About the Sauce
So what makes this ginger garlic lamb so special? For starters, the ginger garlic glaze! This soy sauce based home-made sauce is everything! It’s actually great with other meats, such as chicken and seafood. It’s really easy to make and you probably have all the ingredients in your pantry already.
- To get the best results, use fresh ginger and finely minced garlic.
- Once the sauce comes up to a simmer, allow it to cook away on low-medium heat until reduced in half.
- When serving, spoon tons of extra sauce over each lamb chop!
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. These are super easy to make and full of flavor! You can also try my ‘Garlic Baby Potatoes’. If I’m not in the mood for potatoes, I make my Kale Pomegranate Salad or my BLT Salad instead. Both of these salads are crispy and so refreshing along side the rich lamb!
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!
- 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)
- 1 frenched rack of lamb
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
- 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.
- 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.
- 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.