Honey Garlic Lamb*


  • Lamb ribs (4)
  • Salt (1 tsp)
  • Pepper (1 tsp)
  • Onion powder (1 tsp)
  • Garlic powder (1 tsp)
  • Cajun seasoning (1 tsp)
  • Brown sugar (2 Tbsp)
  • Soy sauce (2 Tbsp)
  • Honey (1 Tbsp)
  • Lime (1 – Juice)
  • Garlic (1 Tbsp – minced)
  • Butter (2 Tbsp)
  • Olive oil (1 Tbsp)


  • Season and marinate the lamb chops overnight in a ziplock bag with 1 Tsp of salt, black pepper, onion powder, and Cajun seasoning
  • Make the sauce by combining soy sauce, honey, the juice of 1 lime, brown sugar, minced garlic, melted butter and olive oil. Stir vigorously
  • Using a cast iron skillet, with a Tbsp of olive oil, turn the heat to medium low and fry the lamb chops on each side for 3 minutes and 30 seconds on the fat cap, then remove.
  • Using the same pan, pour the mixture into the skillet and watch closely, making sure the liquid thickens, but doesn’t burn. This should take around 4-5 minutes
  • Add the lamb chops back to the skillet and cook for about a minute on each side to cook with the sauce then remove.

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