Honey-Roast Lamb Chops
A sticky, savoury-sweet glaze is added late so the honey caramelises without burning.
- Prep
- 15 mins
- Cook
- 20–25 mins
- Serves
- 4
- Difficulty
- Easy
Method
- 1
Heat the oven to 220°C (200°C fan), Gas 7. Pat the chops dry, rub with the oil, and season.
- 2
Heat a heavy ovenproof frying pan over a medium-high heat. Sear the chops for 2 minutes on each side until well browned.
- 3
Mix the honey, mustard, lemon juice, garlic and herbs. Brush half the glaze over both sides of the chops.
- 4
Transfer the pan to the oven and roast for 6–10 minutes, turning once and brushing with the remaining glaze. Cooking time depends on thickness and preferred doneness.
- 5
Rest on a warm plate for 5 minutes. Spoon over the pan glaze and serve with lemon wedges, roast potatoes and seasonal greens.
From the farm kitchen
Because honey catches quickly, glaze only after searing and watch the pan closely. For food safety, whole-cut lamb should reach 63°C and rest for at least 3 minutes; cook further if preferred.
