Sticky BBQ Glazed Lamb Chops
These sticky BBQ glazed lamb chops hit the table in about 20 minutes, with a sweet and smoky glaze that chars just enough on the grill. They’re the kind of weeknight dinner that feels a little special without asking much of you.
You get tender, juicy meat with caramelized edges and a sauce you’ll want to swipe off the plate with your finger. If you usually save lamb for weekends, this one might change your mind.
What Makes These Barbecue Lamb Chops So Good
Lamb chops cook fast over high heat, so you get a good crust while the inside stays pink and tender. The barbecue glaze turns sticky and lacquered on the grill, giving you that shiny, finger-licking finish.
I like this method because it skips a long marinade and still delivers big flavor. You mix the glaze in one bowl, rub the chops with garlic and oil, and the grill does the rest.
Ingredients
- 8 lamb rib chops, about 1 inch thick: look for chops with a clean pink color and a thin layer of fat
- 2 tbsp olive oil: helps the seasoning stick and keeps the chops from drying out
- 2 cloves garlic, minced: gives a savory base note without overpowering the sauce
- 1 tsp kosher salt
- ½ tsp black pepper
- ⅓ cup barbecue sauce: your favorite store-bought or homemade works here
- 1 tbsp honey: makes the glaze sticky and glossy on the grill
- 1 tsp apple cider vinegar: cuts through the sweetness with a little sharpness
Variations and Substitutions
- Maple syrup: use it instead of honey for a deeper, woodsy sweetness
- Spice: a pinch of cayenne or chipotle powder in the glaze adds gentle heat
- Acid: lemon juice or white wine vinegar can stand in for the apple cider vinegar
- Fresh herbs: stir chopped rosemary or thyme into the glaze if you have it on hand
If lamb chops aren’t your thing tonight, this same glaze works beautifully on BBQ Chicken Thighs.
How To Make Sticky BBQ Glazed Lamb Chops
Step 1: Season the Lamb Chops
Pat the lamb chops dry with paper towels, then rub them all over with the olive oil, garlic, salt, and pepper. Let them sit at room temperature while you prep the glaze and heat the grill.
The meat should feel cool but not cold when it hits the grates. A quick rest takes the chill off and helps the chops cook more evenly.
Step 2: Whisk the BBQ Glaze
In a small bowl, whisk together the barbecue sauce, honey, and apple cider vinegar until smooth. Set aside half of the glaze in a clean dish for serving later.
The reserved portion stays uncooked, so you can drizzle it over the finished chops without worrying about cross-contamination from raw meat.
Step 3: Grill the Lamb Chops
Heat your grill to medium-high, around 400°F (200°C). Place the chops directly over the heat and cook for 3 to 4 minutes on the first side, until you see deep grill marks and the fat begins to render.
Flip them with tongs and cook another 3 minutes on the second side. The chops should feel springy but not firm when pressed, and an instant-read thermometer near the bone will read about 130°F (54°C) for medium-rare.
Step 4: Glaze and Serve
Brush the chops on the grill with the half of the glaze you did not set aside, using a silicone brush. Flip them, brush the other side, and cook for a final 1 minute, just until the glaze turns sticky and sets.
Move the chops to a plate and let them rest for a couple of minutes. Spoon the reserved glaze over the top or pass it at the table, then serve while the edges are still shiny and warm.
Tips for Perfectly Grilled Lamb Chops
- Pick chops with a nice fat cap.: That thin layer bastes the meat as it renders and helps you avoid dry, chewy bites.
- Get the grill really hot.: A hot grate sears the outside fast, so the inside stays tender before the glaze goes on.
- Watch the sugar.: Barbecue sauce can burn quickly on the grill. Brush it on at the very end and keep an eye on the flame.
- Rest the meat.: Even a short 2-minute rest lets the juices settle, so they don’t spill onto the cutting board.
Grill times by chop thickness:
| Thickness | First Side | Second Side |
|---|---|---|
| ¾ inch | 2-3 mins | 2-3 mins |
| 1 inch | 3-4 mins | 3-4 mins |
| 1½ inches | 4-5 mins | 4-5 mins |
Storing Leftover Lamb Chops
- Refrigerate: Place cooled chops in a sealed container and keep in the fridge for up to 3 days.
- Reheating: Warm gently in a covered skillet over low heat with a splash of water so the glaze doesn’t dry out.
- Serve cold: Thinly slice leftover chops and toss them into a salad with peppery greens, cucumber, and a drizzle of olive oil.
What to Serve with BBQ Glazed Lamb Chops
Grilled zucchini or eggplant rounds are natural sidekicks. They cook in the same time as the chops and pick up a little smoke from the grill.
A simple couscous or bulgur pilaf soaks up any extra glaze that runs off the meat. For something cool, a spoonful of mint yogurt or tzatziki balances the sweet and smoky notes beautifully.
Frequently Asked Questions
Can I cook these on an indoor grill pan?
Yes. A cast-iron grill pan over high heat works well. Open a window, because the glaze may smoke a bit.
What if I don’t have a grill?
You can broil the chops instead. Place them on a rack set over a baking sheet, broil about 4 inches from the heat, and brush on the glaze during the last minute.
Is it okay to use a different barbecue sauce?
Absolutely. A sweeter sauce makes a thicker glaze, while a vinegar-based one gives a tangier finish. Both work, but watch the burn time with sugary sauces.
Can I skip the honey?
You can. The glaze won’t be as sticky or glossy, but the chops will still have good flavor from the barbecue sauce and vinegar.
Sticky BBQ Glazed Lamb Chops Recipe
Ingredients
Method
- Pat lamb chops dry, rub with olive oil, garlic, salt, and pepper, then let sit at room temperature.
- Whisk barbecue sauce, honey, and vinegar together. Set aside half for serving.
- Grill chops over medium-high heat (400°F) for 3-4 minutes per side until medium-rare.
- Brush the remaining glaze onto the chops, flip, brush again, and cook 1 minute until sticky. Rest briefly, then serve with the reserved glaze.
