Ingredients:

  • 8-10 Lamb Loin Chops (approx. 650g / 1.5 lbs)
  • 2 Tbsp Neutral Oil (e.g., grapeseed or canola)
  • Pinch of Flaky Sea Salt and Freshly Cracked Black Pepper
  • ½ cup Good Quality Liquid Honey
  • ¼ cup Light Soy Sauce (or Tamari for gluten-free)
  • 2 Tbsp Rice Vinegar (or Apple Cider Vinegar)
  • 6 large cloves Garlic, minced
  • 1 tsp Fresh Ginger, finely grated (optional)
  • 1 tsp Worcestershire Sauce
  • ¼ tsp Red Pepper Flakes (optional)
  • 1 tsp Cornflour/Cornstarch dissolved in 1 Tbsp cold water (slurry)
  • 1 Tbsp Unsalted Butter (cold)
  • 1 Tbsp Toasted Sesame Seeds
  • 2 Tbsp Fresh Parsley or Chives, finely chopped

Instructions:

  1. Pat the lamb chops thoroughly dry using kitchen paper. This is crucial for a good crust. Whisk together all ingredients for the glaze (honey, soy sauce, vinegar, garlic, ginger, Worcestershire, and chili flakes), reserving the cornflour slurry. Pour half of the mixture over the dry lamb chops and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours. Reserve the other half of the marinade mixture—this is your clean glaze base. Remove the chops from the refrigerator 20 minutes before cooking to temper.
  2. Place a heavy-bottomed skillet over medium-high to high heat and add the neutral oil. Wait until the oil is shimmering. Season the chops lightly with salt and pepper just before placing them in the hot pan. Sear without moving for 2–3 minutes per side until a deep brown, crispy crust forms. Cook in batches if necessary.
  3. Once seared and cooked to your desired internal temperature (130°F/54°C for Medium-Rare), remove the chops and place them on a warm plate to rest. Tent loosely with foil.
  4. Reduce the heat to medium-low. Pour the reserved glaze base into the hot skillet. Bring to a rapid simmer, scraping up any browned bits (fond) from the bottom. Allow the sauce to simmer for 2–3 minutes until slightly reduced.
  5. Stir the cornflour slurry again and whisk it into the simmering sauce. Continue whisking constantly for 30–60 seconds until the sauce boils and thickens into a thick, syrupy glaze. Remove the pan from the heat and swirl in the cold tablespoon of butter until glossy.
  6. Return the rested chops and any collected resting juices back into the pan. Toss them gently in the warm glaze until every chop is thoroughly coated and sticky. Arrange the chops on a platter, drizzle with remaining glaze, and garnish generously with toasted sesame seeds and chopped fresh herbs.