Glazed Lamb Chops

Glazed Lamb Chops
Photo by Scott Phillips


  • 1 Tbs. red wine vinegar
  • 2 Tbs. Worcestershire sauce
  • 1 tsp. dried oregano
  • 4 medium cloves garlic, mashed to a paste
  • 2 Tbs. honey
  • 1-½ tsp. anchovy paste
  • 1 Tbs. extra-virgin olive oil
  • + 3 more ingredients
    • 12 lamb rib chops (about 3 lb.)
    • Kosher salt and coarsely ground black pepper
    • 2 Tbs. Angostura bitters

In a small bowl, combine the garlic, Worcestershire sauce, bitters, honey, vinegar, anchovy paste, oregano, and 1/3 cup water. Pat the lamb chops dry and season lightly with salt and pepper. Heat the oil in a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. In two batches, ...

View full recipe at Fine Cooking


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