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Plum-Glazed Lamb Chops with Roasted Plums

plum-glazed lamb chops - featured image
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Juicy lamb chops are seared and finished in the oven with a sweet-tangy homemade plum glaze, then served with caramelized roasted plums and fresh herbs. This easy, elegant dish is perfect for weeknights or special occasions, bursting with bold flavors and comforting nostalgia.

Ingredients

Scale
  • 8 lamb chops (about 1.5 lbs, rib or loin, bone-in, 1-inch thick)
  • 4 medium fresh plums (about 1 lb), pitted and quartered
  • 2 tbsp balsamic vinegar
  • 2 tbsp honey (or maple syrup for vegan)
  • 1 tbsp low-sodium soy sauce (or tamari for gluten-free)
  • 1-inch piece fresh ginger, grated (about 1 tbsp)
  • 2 cloves garlic, minced
  • 2 tsp olive oil (for roasting plums)
  • Salt (1/2 tsp, plus more to taste)
  • Black pepper (1/4 tsp, plus more to taste)
  • 2 extra plums, quartered (for roasting alongside lamb)
  • Fresh thyme sprigs (optional, for roasting)
  • 2 tbsp chopped fresh parsley or mint (for serving)
  • 1 tsp lemon zest (optional, for serving)

Instructions

  1. Preheat oven to 425°F (220°C). Wash, pit, and quarter 4 plums for the glaze, plus 2 extra for roasting. Toss plum quarters with 2 tsp olive oil, a pinch of salt, and thyme sprigs if using. Spread on a lined baking sheet in a single layer. Roast for 15-18 minutes until soft and caramelized.
  2. Transfer roasted plums (from the first batch) to a blender or food processor. Add balsamic vinegar, honey, soy sauce, grated ginger, and minced garlic. Blend until smooth and glossy. Taste and adjust salt and pepper. If too thick, add a splash of water. For a thicker glaze, simmer in a small saucepan for 3-5 minutes until jammy.
  3. Pat lamb chops dry with paper towels. Season both sides generously with salt and pepper. Let sit at room temperature for 10-15 minutes.
  4. Heat ovenproof skillet over medium-high heat. Add 1 tbsp olive oil. When oil shimmers, add lamb chops in a single layer. Sear for 2-3 minutes per side until golden brown.
  5. Brush each chop generously with plum glaze. Transfer skillet to oven (or move chops to baking sheet if pan isn’t oven-safe). Add extra quartered plums around lamb. Roast for 6-8 minutes for medium-rare (internal temp 135°F), basting halfway with more glaze.
  6. Switch oven to broil for last 1-2 minutes to caramelize glaze. Watch closely to avoid burning.
  7. Transfer lamb chops to platter and tent loosely with foil. Let rest 5 minutes. Arrange roasted plums around chops. Sprinkle with parsley or mint and lemon zest if using. Serve immediately, passing extra glaze at the table.

Notes

For gluten-free, use tamari instead of soy sauce. Adjust roasting time for thicker or thinner chops. If glaze burns, tent with foil. Lamb is best slightly pink in the center. The glaze can be made ahead and stored up to 3 days. Leftovers keep well and the flavor deepens overnight. Substitute chicken, pork, or salmon for lamb if desired.

Nutrition

Keywords: lamb chops, plum glaze, roasted plums, easy dinner, special occasion, gluten-free, dairy-free, family meal, weeknight, holiday

Find it online: https://fuzzyforker.com/plum-glazed-lamb-chops-recipe-easy-roasted-plums-for-dinner/