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Quick Summary
In This Recipe
These sticky Asian glazed lamb chops bring that sweet, savory, slightly spicy combination I love. Fresh ginger and garlic give the sauce plenty of flavor, while gochujang, hoisin, and brown sugar turn it into a...
Category: Dinner, Recipes | By: Matt Price, Mr. Make It Happen
These sticky Asian glazed lamb chops bring that sweet, savory, slightly spicy combination I love. Fresh ginger and garlic give the sauce plenty of flavor, while gochujang, hoisin, and brown sugar turn it into a glossy glaze that coats every chop.
The trick is simple: sear the lamb first, then add the sauce. That way, you get a good crust on the meat without burning all that sugar in your skillet. A foil-lined sheet pan and wire rack make the oven finish easy and save you some cleanup. Let’s make it happen.
Why You’ll Love These Lamb Chops
- A good sear builds color, texture, and flavor before the glaze goes on.
- The sauce balances sweetness, salt, acidity, and a little heat.
- Reducing the glaze separately helps it cling to the lamb.
- A short oven finish brings everything together without scorching the sauce in your pan.
What You’ll Need
Gather the following ingredients. The printable recipe card below has the full method and adjustable servings.
- 1 rack of lamb, cut into about 8 chops
- All-purpose seasoning, to taste (or salt, pepper, garlic powder, and onion powder)
- Avocado or olive oil, for searing
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 3 tablespoons brown sugar
- ¼ cup hoisin sauce
- 1 tablespoon gochujang
- ¼ cup low-sodium soy sauce
- 2 tablespoons apple cider vinegar or rice wine vinegar
Have a skillet ready for searing, plus a small saucepan to reduce the glaze. A foil-lined baking sheet with a wire rack makes the oven finish easier and helps keep the chops from sitting in excess sauce. An instant-read thermometer is the most reliable way to check doneness.
How to Make Sticky Asian Glazed Lamb Chops
1. Season and sear
Heat the oven to 400°F. Cut the rack into individual chops and season both sides. Heat a thin layer of avocado or olive oil in a skillet, then sear the chops in batches for about 90 seconds to 2 minutes per side, until nicely browned. Don’t crowd the pan.
2. Make the sticky glaze
Whisk the ginger, garlic, brown sugar, hoisin, gochujang, soy sauce, and vinegar together. Simmer gently in a small saucepan, stirring, until the sauce looks glossy and lightly syrupy. Make the glaze separately rather than adding it to the hot searing skillet, where the sugar can burn.
3. Glaze and finish in the oven
Transfer the seared chops to a wire rack set over a foil-lined baking sheet. Brush with glaze, then bake at 400°F for about 10 minutes, checking early. Cook the lamb to at least 145°F in the thickest part, away from the bone, and rest for at least 3 minutes before serving.
If you want extra sauce at the table, reserve a portion before brushing the raw or partly cooked lamb. Don’t serve glaze that has touched uncooked meat unless you boil it thoroughly first.
Tips for the Best Glazed Lamb Chops
- Sear before glazing. The chops develop a better crust, and the sugar in the sauce won’t scorch in the skillet.
- Reduce the sauce gently. It should coat a spoon and cling to the chops, not turn into candy.
- Use a thermometer. Chop thickness varies, so check doneness instead of relying on the clock alone.
- Keep serving sauce clean. Set it aside before brushing the meat.
Looking for another flavorful dinner? Try my mall-style bourbon chicken for a sweet-savory glaze, or make these braised beef short ribs for a hearty special-occasion meal.
Frequently Asked Questions
What is gochujang?
Gochujang is a Korean fermented chile paste. It gives this glaze gentle heat and savory depth alongside the sweet hoisin and brown sugar.
Can I use a different vinegar?
Yes. Apple cider vinegar and rice wine vinegar both bring the acidity needed to balance the sweet glaze.
Why finish the chops on a wire rack?
It lets heat circulate around the chops and keeps them from sitting in sauce as they finish cooking.
How many chops does one rack make?
Expect about eight individual chops, though the exact count depends on the rack. Adjust the cook time for the thickness of your chops.
Sticky Asian Glazed Lamb Chops Recipe
Use the printable recipe card below for the full ingredient amounts and step-by-step instructions.
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Sticky Asian Glazed Lamb Chops
Ingredients
- 1 rack lamb cut into about 8 chops
- All-purpose seasoning to taste
- Avocado or olive oil for searing
- 1 tablespoon fresh ginger minced
- 1 tablespoon garlic minced
- 3 tablespoon brown sugar
- ¼ cup hoisin sauce
- 1 tablespoon gochujang
- ¼ cup low-sodium soy sauce
- 2 tablespoon apple cider vinegar or rice wine vinegar
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil and set a wire rack over it. Cut the lamb rack into about 8 individual chops and season both sides with all-purpose seasoning.
- Whisk the ginger, garlic, brown sugar, hoisin, gochujang, soy sauce, and vinegar together. Simmer gently in a small saucepan, stirring, until glossy and lightly syrupy. Reserve clean sauce for serving before brushing the meat, if desired.
- Heat a thin layer of avocado or olive oil in a skillet. Sear the chops in batches for about 90 seconds to 2 minutes per side, until browned. Do not crowd the pan.
- Transfer the chops to the prepared wire rack and brush with the glaze. Bake for about 10 minutes, checking early with an instant-read thermometer.
- Cook the lamb to at least 145°F in the thickest part, away from the bone. Let rest at least 3 minutes before serving.
