Lamb Chops with Red Chile Glaze
Tender, juicy lamb chops seared to perfection and brushed with a smoky, sweet, and spicy red chile glaze. A taste of the Southwest that's surprisingly easy to make for a special weeknight dinner.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Toast and Soak the Chiles
- b.Heat a dry skillet over medium heat. Place the dried ancho and guajillo chiles in the pan and toast for 30-60 seconds per side until they become fragrant and slightly pliable. Be careful not to burn them, which can make them bitter.
- c.Remove the chiles from the skillet. Once cool enough to handle, cut off the stems and shake out the seeds.
- d.Place the toasted, de-seeded chiles in a heatproof bowl and cover with 1 cup of hot water. Let them soak for 20 minutes to soften completely.
- 2
Step 2
- a.Prepare the Red Chile Glaze
- b.Drain the softened chiles, but reserve about 1/4 cup of the soaking liquid.
- c.Transfer the soaked chiles, garlic cloves, apple cider vinegar, honey, ground cumin, smoked paprika, 0.5 tsp of salt, and the reserved soaking liquid to a high-speed blender.
- d.Blend on high until the mixture is completely smooth. If it's too thick, add a little more of the soaking liquid or water, one tablespoon at a time.
- e.Heat 1 tbsp of olive oil in a small saucepan over medium heat. Pour in the chile puree and bring it to a gentle simmer.
- f.Cook, stirring occasionally, for 8-10 minutes. The glaze will thicken and its color will deepen. Set aside.
- 3
Step 3
- a.Sear the Lamb Chops
- b.Pat the lamb chops completely dry with paper towels. A dry surface is key to getting a good sear.
- c.Season both sides of the chops generously with the remaining 1 tsp of salt and 0.5 tsp of black pepper.
- d.Heat the remaining 2 tbsp of olive oil in a large cast-iron skillet over medium-high heat. The oil should shimmer before you add the lamb.
- e.Carefully place the lamb chops in the hot skillet, ensuring there is space between them. Cook for 3-4 minutes per side for a deep brown crust.
- 4
Step 4
- a.Glaze and Finish Cooking
- b.Reduce the heat to medium-low. Using a pastry brush, generously coat the top side of the lamb chops with the red chile glaze.
- c.Flip the chops and cook for 1 minute to caramelize the glaze. Brush the second side with glaze, flip again, and cook for another minute.
- d.Continue cooking to your desired doneness. For medium-rare, an instant-read thermometer should register 130-135°F (54-57°C).
- 5
Step 5
- a.Rest and Serve
- b.Transfer the glazed lamb chops to a cutting board or platter and tent loosely with foil.
- c.Let the chops rest for 5-10 minutes. This crucial step allows the juices to redistribute, resulting in a more tender and flavorful chop.
- d.Serve warm, with any remaining glaze on the side for dipping.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best sear, use a heavy-bottomed skillet, preferably cast iron, that can hold high heat evenly.
- 2Let the lamb chops sit at room temperature for 20-30 minutes before cooking for a more even result.
- 3Do not overcrowd the pan. Cook the chops in batches if necessary to ensure each one gets a proper sear.
- 4Watch the glaze carefully once it's in the hot pan; the honey can cause it to burn quickly if the heat is too high.
- 5Toasting the dried chiles is a critical step that awakens their complex, smoky flavors. Don't skip it!
Adapt it for your goals.
Protein Swap
This red chile glaze is also fantastic on thick-cut pork chops, bone-in chicken thighs, or even firm tofu steaks.
Sweetener ChangeSweetener Change
For a different flavor profile, substitute the honey with an equal amount of maple syrup or agave nectar.
Spice It UpSpice It Up
For extra heat, add one or two dried chiles de árbol to the mix when soaking and blending the chiles.
Smoky TwistSmoky Twist
Add 1/4 teaspoon of liquid smoke to the glaze for an even deeper, grill-like smoky flavor.
Why this is on our healthy list.
Excellent Source of Protein
Lamb is a complete protein, providing all essential amino acids necessary for building and repairing muscle tissue, supporting a healthy metabolism.
Rich in Heme Iron
This dish provides heme iron, a form that is more easily absorbed by the body than iron from plant sources. Iron is crucial for forming red blood cells and preventing anemia.
Provides Essential B Vitamins
Lamb is a great source of B vitamins, particularly B12 and Niacin (B3), which are vital for energy production, brain function, and maintaining a healthy nervous system.
Metabolism-Boosting Capsaicin
The ancho and guajillo chiles contain capsaicin, a compound that can provide a temporary boost to your metabolism and has anti-inflammatory properties.
Frequently asked questions
One serving, which consists of two lamb chops, contains approximately 550-650 calories, depending on the size and fat content of the chops.