Baked and glazed lamb chops

INGREDIENTS 

#### For the Lamb Chops:

- 8 lamb chops (about 1 inch thick)

- Salt and pepper to taste

- 2 tablespoons olive oil

- 4 garlic cloves, minced

- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)

- 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried thyme)

#### For the Glaze:

- 1/4 cup balsamic vinegar

- 1/4 cup honey

- 2 tablespoons Dijon mustard

- 1 tablespoon soy sauce

- 1 tablespoon olive oil

- 1 teaspoon freshly ground black pepper

- 1/2 teaspoon salt

INSTRUCTIONS 

#### Preparing the Lamb Chops:

1. **Season the Chops:**

   - Season the lamb chops generously with salt and pepper on both sides.

2. **Marinate:**

   - In a small bowl, combine olive oil, minced garlic, rosemary, and thyme. Rub this mixture all over the lamb chops. Let them marinate for at least 30 minutes at room temperature or up to overnight in the refrigerator for better flavor.

#### Preparing the Glaze:

3. **Mix the Glaze Ingredients:**

   - In a small saucepan, combine balsamic vinegar, honey, Dijon mustard, soy sauce, olive oil, black pepper, and salt. Stir well to combine.

4. **Cook the Glaze:**

   - Place the saucepan over medium heat and bring the mixture to a simmer. Reduce the heat to low and let it simmer for about 10-15 minutes, or until the glaze thickens slightly. Remove from heat and set aside.

#### Cooking the Lamb Chops:

5. **Preheat the Oven:**

   - Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.

6. **Sear the Lamb Chops:**

   - Heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons of olive oil. When the oil is hot, add the lamb chops and sear for 2-3 minutes on each side until they are nicely browned.

7. **Bake the Lamb Chops:**

   - Transfer the seared lamb chops to the prepared baking sheet. Brush the chops generously with the balsamic glaze.

8. **Bake:**

   - Place the lamb chops in the preheated oven and bake for 10-15 minutes, or until they reach your desired level of doneness (use a meat thermometer: 145°F for medium-rare, 160°F for medium, and 170°F for well done).

#### Finishing Touches:

9. **Rest the Lamb Chops:**

   - Remove the lamb chops from the oven and let them rest for 5 minutes before serving. This helps the juices redistribute, making the chops more tender and flavorful.

10. **Serve:**

    - Serve the glazed lamb chops with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad. Drizzle any remaining glaze over the chops for extra flavor.

Enjoy your delicious baked and glazed lamb chops!

BAKING HACKS 

1. **Preheat the Oven Properly:**

   - Make sure your oven is fully preheated to 400°F (200°C) before you place the lamb chops inside. This ensures even cooking and helps develop a nice crust.

2. **Use an Oven-Safe Skillet:**

   - If you sear the lamb chops in a skillet that is also oven-safe, you can transfer the entire skillet to the oven. This keeps all the flavorful bits from searing and makes for easier cleanup.

3. **Line the Baking Sheet:**

   - Line your baking sheet with aluminum foil or parchment paper. This makes cleanup easier and prevents the glaze from sticking to the pan.

4. **Use a Meat Thermometer:**

   - To ensure the lamb chops are cooked to your desired level of doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 145°F; for medium, 160°F; and for well done, 170°F.

5. **Rest the Meat:**

   - Let the lamb chops rest for about 5 minutes after baking. This allows the juices to redistribute throughout the meat, resulting in more tender and flavorful chops.

6. **Brush with Glaze:**

   - Brush the lamb chops with glaze both before and after baking. Applying the glaze before baking helps caramelize it, while a final brush after baking adds a fresh layer of flavor.

7. **Baste During Baking:**

   - Halfway through the baking process, baste the lamb chops with additional glaze. This ensures a rich, glossy coating and intensifies the flavor.

8. **Elevate the Chops:**

   - Place the lamb chops on a baking rack set over the baking sheet. This allows heat to circulate around the chops, ensuring even cooking and preventing them from sitting in excess fat or juices.

9. **Keep an Eye on the Glaze:**

   - Glazes with sugar (like honey or balsamic vinegar) can burn quickly. Keep an eye on the lamb chops during the last few minutes of baking to ensure the glaze doesn’t burn.

10. **Tent with Foil:**

    - If the lamb chops are browning too quickly but are not yet cooked through, tent them loosely with aluminum foil to prevent the tops from burning while the inside finishes cooking.

### Additional Tips

- **Room Temperature Meat:**

  - Let the lamb chops come to room temperature before searing and baking. This helps them cook more evenly.

- **Season Generously:**

  - Don’t skimp on the seasoning. Generous seasoning enhances the flavor, especially when combined with the glaze.

- **Quality Ingredients:**

  - Use high-quality lamb chops and fresh herbs for the best flavor.

By following these hacks and tips, you’ll ensure that your baked and glazed lamb chops are delicious, tender, and beautifully caramelized.

NUTRITIONAL BREAKDOWN 

per serving 

- Calories: Approximately 300-350 kcal per serving (varies based on the size and cut of the lamb chops)

- Protein: About 25-30 grams

- Fat: Around 20-25 grams

- Carbohydrates: Approximately 10-15 grams (mainly from honey in the glaze)

- Fiber: Minimal

- Sodium: Varies based on the amount of salt added during seasoning

Keep in mind that these values are approximate and can vary depending on factors like the specific ingredients used and portion sizes.