A quick and flavorful dish featuring tender lamb seared to perfection and coated in a sweet and savory glaze made with honey, soy sauce, balsamic glaze, and a hint of smoked paprika.
Honey Glazed Seared Lamb
A quick and flavorful dish featuring tender lamb seared to perfection and coated in a sweet and savory glaze made with honey, soy sauce, balsamic glaze, and a hint of smoked paprika.
Ingredients
- 2 pieces lamb loin chops or sirloin steaks about 1 inch thick
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper freshly ground
- 3 tbsp honey
- 2 tbsp soy sauce low-sodium
- 1 tbsp balsamic glaze or 2 tbsp balsamic vinegar reduced
- 0.5 tsp smoked paprika
- 1 clove garlic minced (optional)
Instructions
- Pat the lamb chops dry with paper towels. Season generously on both sides with salt, black pepper, and a drizzle of olive oil.
- In a small bowl, whisk together the honey, soy sauce, balsamic glaze, smoked paprika, and minced garlic (if using) until well combined. Set aside.
- Heat a heavy-bottomed skillet (cast iron works best) over medium-high heat until very hot. Add the seasoned lamb chops. Sear for 2-3 minutes per side until a golden-brown crust forms.
- Reduce heat to medium. Pour the prepared glaze over the lamb chops. Cook for another 2-3 minutes, spooning the glaze over the lamb frequently, until the glaze has thickened slightly and the lamb reaches your desired doneness (135°F/57°C for medium-rare, 145°F/63°C for medium).
- Remove the lamb from the pan and let it rest on a cutting board for 5 minutes before slicing and serving. Drizzle with any remaining glaze from the pan.
Notes
For best results, use a meat thermometer to check the lamb's internal temperature: 135°F (57°C) for medium-rare, 145°F (63°C) for medium. Allow the lamb to rest for 5 minutes after cooking to redistribute juices. Serve with roasted vegetables or a fresh salad. You can also add a pinch of chili flakes to the glaze for a spicy kick.
