Lamb Chops with Rosemary Honey Glaze

The sizzle of lamb in a hot skillet, a clove of garlic, a squeeze of lemon. In the final minute, Hédène’s Rosemary Honey, floral with fresh green overtones, glazes the chops with a delicately tart finish.

Serves 4 · 20 min

1. Season 8 lamb rib chops with salt and pepper.
2. Cook them in a hot skillet with 1 tbsp of olive oil for 3 to 4 minutes per side, until the internal temperature reaches 145°F (63°C).
3. Mix 2 tbsp of rosemary honey with 1 tbsp of lemon juice and 1 chopped garlic clove, and brush over the chops during the last minute of cooking.
4. Let rest for 3 minutes and serve with roasted carrots or a green salad.

The star of this recipe: Rosemary Honey, by Hédène.