Marmalade Glazed Lamb Chops
These Marmalade Glazed Lamb Chops are juicy, tender, and coated in the best sweet and savory orange glaze. Marmalade, Dijon mustard, soy sauce, ginger, and chili oil come together for a glaze that gets sticky and caramelized around the lamb chops as they cook.
You can make these outside on the grill or right on the stovetop, and either way they come together really quickly.
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THIS IS ONE OF MY FAVORITE EASY DINNERS WHEN I WANT SOMETHING A LITTLE SPECIAL.
I love lamb chops, but I think sometimes they get put into the category of food you only make for holidays or special occasions. They really don’t need to be.
They’re actually one of my favorite things to make when I want a really good dinner without spending forever in the kitchen. They cook so quickly, and you don’t have to do much to them to make them good.
But the marmalade glaze is what makes these for me.
It’s sweet from the marmalade, savory from the soy sauce and Dijon, and then you get just a little heat from the chili oil. Once it hits the hot lamb, it gets sticky and caramelized around the edges.
I originally made these in a skillet, which is still such an easy way to make them. But they’re also SO good on the grill. So use whichever one makes sense. If the grill is already going, throw them on there. If it’s a random Tuesday night and you’re not going outside, grab a skillet.
Add some potatoes and a vegetable or salad and that’s dinner.
And definitely don’t skip that extra glaze at the end.
Why You’ll Love These Marmalade Glazed Lamb Chops
- That glaze: The combination of marmalade, Dijon, soy sauce, ginger, and chili oil is sweet, savory, tangy, and a little spicy.
- Quick cooking: Lamb chops only need a few minutes on each side, so this is a surprisingly fast dinner.
- Grill or stovetop: You can grill the lamb chops outside or pan sear them in a skillet.
- No long marinade: Mix the glaze, season the lamb, and you’re ready to cook.
- Easy but feels special: This is just as good for a weeknight dinner as it is when you’re having people over.
Ingredients You’ll Need
- Double rib lamb chops: These thicker chops are perfect here because you can get a nice sear on the outside while keeping the center juicy and tender.
- Marmalade: This is the base of the glaze and gives it that sweet orange flavor and sticky finish.
- Ground ginger: Adds a little warmth that works really well with the orange marmalade.
- Chili oil: Gives the glaze some heat without making the lamb overly spicy.
- Soy sauce: Adds the salty, savory flavor that balances the sweetness of the marmalade.
- Caramelized onion vinegar: Adds acidity and a sweet, tangy flavor to the glaze.
- Dijon mustard: Gives the glaze some tang and helps cut through the sweetness.
- Olive oil: For getting a good sear on the lamb chops when you’re cooking them on the stovetop.
- Salt and pepper: For seasoning the lamb chops before cooking.
What Kind of Lamb Chops Should I Use?
I like double rib lamb chops for this recipe. They’re nice and thick, which gives you time to get that gorgeous browned exterior without immediately overcooking the center. The thickness of lamb chops can vary quite a bit, so don’t worry if yours need a little more or less cooking time. Use the timing as a guide and keep an eye on the internal temperature as they cook.
How to Make Marmalade Glazed Lamb Chops
- Start with the glaze. Add the marmalade, ground ginger, chili oil, soy sauce, caramelized onion vinegar, salt, and Dijon mustard to a bowl and mix until combined.
- Pat the lamb chops dry with a paper towel and season both sides with salt and pepper.
- Grilled Lamb Chops. Preheat the grill to medium-high heat.
- Add the lamb chops to the hot grill and cook for about 3 minutes on the first side. Flip and continue cooking on the other side.
- Toward the end of cooking, brush the lamb chops with the marmalade glaze. Flip and glaze the other side, keeping an eye on them since the marmalade can caramelize quickly.
- Once the lamb chops are cooked to your preferred doneness, remove them from the grill and let them rest for 5 minutes.
- Brush with additional glaze before serving.
- Stovetop Lamb Chops. Heat the olive oil in a skillet over medium heat.
- Once the skillet is hot, add the lamb chops and cook for approximately 3 minutes on the first side. Flip and cook the other side.
- Toward the end of cooking, brush the lamb chops on both sides with the marmalade glaze and let it caramelize around the meat.
- Check the internal temperature, then transfer the chops from the skillet and let them rest for 5 minutes.
- Add more glaze before serving.
Tips for the Best Lamb Chops
- Pat them dry first. Getting rid of excess moisture helps the lamb chops develop a better sear.
- Start with a hot grill or skillet. You want that browned exterior without having to leave the lamb cooking forever.
- Glaze toward the end. The marmalade contains sugar, so adding the glaze later gives it time to get sticky and caramelized without burning.
- Watch the temperature. Lamb chops cook quickly, and thicker chops will need more time than thinner ones.
- Let them rest. Give the chops about 5 minutes before serving.
- Save some glaze for the end. A little extra spooned or brushed over the chops after resting is SO good.
What to Serve with Lamb Chops
- I usually keep the sides pretty simple because there’s already so much flavor in the glaze. Mashed potatoes, roasted potatoes, asparagus, green beans, grilled vegetables, or a big salad are all great with these.
- If I’m making them for a nicer dinner, I’d probably go with creamy mashed potatoes and a green vegetable. For something lighter, a salad and grilled vegetables are perfect.
Storage, Freezing + Reheating
- Store leftover Marmalade Glazed Lamb Chops in an airtight container in the refrigerator for up to 3–4 days. Keep any extra glaze in a separate airtight container.
- To freeze, let the lamb chops cool completely, then transfer them to a freezer-safe container and freeze. Thaw overnight in the refrigerator before reheating.
- Reheat gently in a skillet over low to medium-low heat until warmed through, adding a little extra glaze toward the end. Try not to overheat them since lamb chops can dry out quickly.
Marmalade Glazed Lamb Chops
Equipment
- Measuring cups/spoons
- Skillet or grill
Video
Ingredients
- 3 double rib lamb chops
- 1/3 cup marmalade
- 1/4 tsp ground ginger
- 1 tsp chili oil
- 1 tbsp soy sauce
- 1 tbsp caramelized onion vinegar
- 1 tsp dijon mustard
- Pinch of kosher salt
- 1 tbsp olive oil, for stovetop cooking
- Salt and pepper, for seasoning the lamb chops
Instructions
- Add the marmalade, ground ginger, chili oil, soy sauce, caramelized onion vinegar, pinch of salt, and Dijon mustard to a mixing bowl. Stir until well combined and set aside.
- Pat the lamb chops dry with a paper towel and season all sides with salt and pepper.
- For the stovetop: Heat the olive oil in a medium skillet over medium heat. Once the skillet is hot, add the lamb chops and cook for approximately 3 minutes per side.
- For the grill: Preheat the grill to medium-high heat. Add the lamb chops and grill for approximately 3 minutes per side.
- Toward the end of cooking, brush the lamb chops on both sides with the marmalade glaze and allow it to caramelize.
- Check the internal temperature of the lamb chops and continue cooking as needed to reach your preferred doneness.
- Remove the lamb chops from the skillet or grill and let them rest for 5 minutes.
- Brush with additional marmalade glaze before serving. Enjoy!
Notes
- Lamb chops can vary in thickness, so use the cooking time as a guide and check the internal temperature as they cook.
- Add the marmalade glaze toward the end of cooking so the sugars can caramelize without burning.
- If you don’t have caramelized onion vinegar, you can substitute another vinegar. Balsamic vinegar will give the glaze a sweeter, richer flavor, while apple cider vinegar will make it brighter and tangier.
- The marmalade glaze can be mixed ahead of time and stored covered in the refrigerator until you’re ready to cook.
Nutrition
Frequently Asked Questions
Yes. Heat the olive oil in a skillet over medium heat, add the lamb chops, and cook for about 3 minutes per side. Brush with the marmalade glaze toward the end of cooking and let it caramelize before removing the chops from the pan.
For the double rib lamb chops in this recipe, start with about 3 minutes per side. Thickness can vary, so use the cooking time as a guide and check the internal temperature to determine when they’re done to your liking.
Add the marmalade glaze toward the end of cooking. Since marmalade contains sugar, putting it on too early can cause the glaze to burn before the lamb is finished cooking.
If you don’t have caramelized onion vinegar, you can use another vinegar you enjoy. Balsamic vinegar would give the glaze a deeper sweetness, while apple cider vinegar would keep it a little brighter and tangier.
Yes. Mix the glaze ingredients together ahead of time and store the glaze covered in the refrigerator until you’re ready to cook the lamb chops.
Orange marmalade works perfectly here and gives the lamb that sweet citrus flavor. Use your favorite variety, keeping in mind that different marmalades can range from sweeter to more bitter.
Roasted or mashed potatoes, rice, grilled vegetables, green beans, asparagus, or a simple salad all work well. The glaze has plenty of flavor, so the sides don’t need to be complicated.
