Flavorful Honey Mustard Glazed Lamb Chops Recipe with Easy Roasted New Potatoes

Written by

mandy

Posted on January 12, 2026

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Dinner Recipes

January 12, 2026

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Let me tell you, the scent of honey mustard glazed lamb chops sizzling in the pan, mingling with the earthy aroma of roasted new potatoes, is enough to make anyone’s mouth water. The first time I made this recipe, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a chilly Sunday afternoon years ago, when I was knee-high to a grasshopper, helping my grandma in her cozy kitchen. She’d always say, “A little sweetness and tang in your meat makes the soul sing,” and that’s exactly what this recipe delivers.

My family couldn’t stop sneaking those lamb chops off the platter while the potatoes were still roasting (and honestly, I can’t really blame them). You know what’s great? This dish is dangerously easy to make yet full of pure, nostalgic comfort. Whether you’re looking to impress at a casual dinner party, brighten up your Pinterest recipe board, or just treat yourself on a quiet night, these honey mustard glazed lamb chops with roasted new potatoes hit the spot every single time.

I’ve tested this recipe multiple times in the name of research, of course—and it’s become a staple for family gatherings, gifting, and those moments when you want food that feels like a warm hug. Honestly, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Having cooked this honey mustard glazed lamb chops recipe countless times, I can say it’s a winner for so many reasons. Here’s why this dish stands out:

Quick & Easy: It comes together in under 40 minutes, perfect for busy weeknights or last-minute dinner plans.
Simple Ingredients: No fancy trips to specialty stores—chances are, you already have most of these pantry staples on hand.
Perfect for Entertaining: Whether it’s a cozy family meal or a casual weekend get-together, this recipe impresses without stress.
Crowd-Pleaser: Kids, adults, even picky eaters tend to love the sweet and tangy glaze paired with tender lamb.
Unbelievably Delicious: The combination of honey’s natural sweetness and mustard’s zing creates a flavor profile that’s next-level comfort food.

This recipe isn’t just another lamb chop dinner. The secret lies in glazing the chops with a perfectly balanced honey mustard sauce that caramelizes beautifully in the pan, giving you a tender, juicy bite every time. Plus, the roasted new potatoes soak up all those savory juices, making every forkful a delight.

Honestly, it’s the kind of dish that makes you close your eyes after the first bite and savor the moment. It’s comfort food with a little twist—faster and easier, but with all the soul-soothing satisfaction you want.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can easily swap a few to fit your preferences or dietary needs.

Lamb Chops: 4 bone-in lamb chops (about 1 inch thick; choose fresh, good quality for best flavor)
Honey: 3 tablespoons (raw or organic honey works wonders for that natural sweetness)
Dijon Mustard: 2 tablespoons (for that signature tangy kick; I prefer Grey Poupon for classic flavor)
Garlic: 3 cloves, minced (adds depth and aroma)
Olive Oil: 2 tablespoons (extra virgin for roasting and searing)
Fresh Rosemary: 2 teaspoons, finely chopped (or 1 teaspoon dried rosemary; lends a lovely herbal note)
New Potatoes: 1 pound (about 450g), halved or quartered if large; baby new potatoes are ideal for roasting)
Salt and Pepper: to taste (kosher salt preferred for seasoning)
Lemon Juice: 1 teaspoon (optional, brightens the glaze)
Butter: 1 tablespoon (adds richness to the glaze; can be omitted for dairy-free)

Substitution tips: Use almond flour for a gluten-free side if you want to toss the potatoes in a light coating, or swap Greek yogurt with dairy-free coconut yogurt if serving a sauce on the side. In summer, switch the rosemary with fresh thyme or oregano for a different herbal twist.

Equipment Needed

Oven-safe Skillet or Cast Iron Pan: For searing the lamb and finishing it in the oven. If you don’t have cast iron, a heavy stainless steel skillet works just fine.
Baking Sheet: For roasting the new potatoes. A rimmed sheet pan helps contain the oil and seasoning.
Mixing Bowls: A couple of bowls for combining the glaze and tossing the potatoes.
Measuring Spoons and Cups: For precise measurements of honey, mustard, and seasonings.
Tongs: For flipping the lamb chops gently without piercing the meat.

If you’re on a budget, a simple stainless steel pan and a sturdy baking tray will do the trick. I’ve found that caring for cast iron with a light oiling after each use keeps it in tip-top shape and only improves the flavor over time.

Preparation Method

Preheat your oven to 400°F (200°C). This temperature is perfect for roasting potatoes to golden perfection while finishing the lamb.
Prepare the roasted new potatoes: In a bowl, toss 1 pound (450g) of halved new potatoes with 1 tablespoon olive oil, 1 teaspoon chopped fresh rosemary, salt, and pepper to taste. Spread evenly on a rimmed baking sheet.
Roast the potatoes: Place the baking sheet in the oven and roast for about 25-30 minutes, flipping halfway through. You want them crispy on the outside and tender inside. Keep an eye on them—times can vary depending on your oven.
Make the honey mustard glaze: In a small bowl, whisk together 3 tablespoons honey, 2 tablespoons Dijon mustard, 3 minced garlic cloves, 1 teaspoon lemon juice (optional), and 1 tablespoon melted butter. Set aside.
Season the lamb chops: Pat 4 bone-in lamb chops dry with paper towels. Season both sides generously with salt, pepper, and a pinch of rosemary.
Heat 1 tablespoon olive oil in your skillet over medium-high heat. When shimmering, add the lamb chops. Sear for 3-4 minutes on each side until nicely browned. You’re aiming for a crust that locks in the juices.
Brush the lamb chops with the honey mustard glaze: Flip each chop and brush the cooked side with glaze, then flip again and glaze the other side. This step is crucial for that sticky, flavorful coating.
Transfer the skillet to the oven: Roast the lamb chops for 6-8 minutes for medium-rare (internal temp about 135°F / 57°C). Adjust time if you prefer more done.
Rest the lamb chops: Remove from oven, tent loosely with foil, and let rest for 5 minutes. Resting helps the juices redistribute, making every bite tender and juicy.
Serve immediately: Plate the honey mustard glazed lamb chops alongside the roasted new potatoes. Drizzle any pan juices over the top for extra flavor.

Pro tip: Don’t overcrowd the pan when searing—give each chop room to brown properly. Also, using a meat thermometer takes the guesswork out of cooking perfectly every time.

Cooking Tips & Techniques

Here’s what I’ve learned from cooking this honey mustard glazed lamb chops recipe over and over:

Pat the lamb dry: Moisture is the enemy of a good sear. I always pat my chops dry before seasoning to get that lovely crust.
Room temperature meat: Letting lamb chops sit out for 20 minutes before cooking helps them cook evenly—no cold centers!
Don’t rush the glaze: Brush it on in layers—this caramelizes beautifully and gives you that sticky, finger-licking finish.
Watch your heat: Medium-high is perfect for searing; too hot and the glaze might burn before the inside cooks.
Multitasking magic: Pop the potatoes in the oven first so they roast while you prep and sear the lamb. Timing is everything for a hot, fresh meal.
Use a meat thermometer: I can’t stress this enough. For medium-rare, aim for 135°F (57°C), then rest to 140°F. It’s foolproof!

Honestly, the first few times I made this, I burned the glaze because I left the heat too high. Lesson learned! Slow and steady wins here. Also, resting the lamb is a game changer—you’ll notice the difference in juiciness.

Variations & Adaptations

This recipe is flexible and can be customized to suit your taste or dietary needs:

Spice it up: Add a pinch of smoked paprika or cayenne to the glaze for a smoky, spicy kick.
Herb swaps: If you don’t have rosemary, fresh thyme or oregano works beautifully in both the glaze and potatoes.
Cooking methods: Can’t use an oven-safe skillet? Sear the chops in a pan, then transfer to a preheated baking dish to finish roasting.
Allergen swaps: Use maple syrup instead of honey for a vegan-friendly glaze, and substitute butter with olive oil to keep it dairy-free.
Personal twist: One time I tossed some halved cherry tomatoes into the potatoes during roasting—added a juicy burst that paired wonderfully with the lamb.

Feel free to experiment. This honey mustard glazed lamb chops recipe is forgiving and adaptable, so you can make it your own.

Serving & Storage Suggestions

Serve the honey mustard glazed lamb chops hot, right off the pan, for the best experience. The roasted new potatoes taste amazing warm, with a sprinkle of fresh herbs on top for a pop of color. Pair this with a simple green salad or steamed veggies to balance the richness.

If you want to go all out, a glass of medium-bodied red wine like a Merlot or Cabernet Sauvignon complements the lamb beautifully. For a non-alcoholic option, try sparkling water with a splash of lemon.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, gently warm in a skillet over low heat to keep the glaze intact and the lamb juicy—microwaving tends to dry it out.

Flavors deepen after a day or two, so sometimes I make this recipe ahead of time for gatherings. Just reheat slowly and watch it disappear.

Nutritional Information & Benefits

This honey mustard glazed lamb chops meal offers a good balance of protein, healthy fats, and complex carbs from the potatoes. Per serving, you’re looking at approximately:

Calories	450-500 kcal
Protein	35g
Fat	30g (mostly from olive oil and lamb fat)
Carbohydrates	20g (from potatoes and honey)

Lamb is a great source of iron, zinc, and B vitamins, supporting energy and immune health. The honey adds natural sweetness without refined sugars, and rosemary brings antioxidant properties to the dish.

For those watching carbs, swapping new potatoes for cauliflower florets roasted the same way can lighten the meal without losing texture. Just a heads up: this recipe contains garlic and mustard, so be mindful if you have allergies.

Conclusion

In a nutshell, this honey mustard glazed lamb chops recipe with roasted new potatoes is an easy, delicious way to bring a little magic to your dinner table. It’s simple enough for weeknights but special enough to impress company. The balance of sweet, tangy, and savory flavors makes it a recipe I keep coming back to.

Feel free to tweak the herbs, spice level, or sides to fit your mood. Honestly, I love how this dish reminds me of those warm family kitchen moments, and I hope it brings a bit of that comfort to you too.

Give it a try, and please let me know how it turns out! Share your twists, stories, or any questions in the comments—I’d love to hear from you. Happy cooking!

FAQs

Can I use boneless lamb chops instead of bone-in?

Yes, boneless lamb chops work well too. Just adjust cooking time slightly as they tend to cook faster—keep an eye to avoid overcooking.

How do I know when the lamb chops are done?

The best way is to use a meat thermometer. For medium-rare, remove the chops at 135°F (57°C) and let them rest to reach 140°F. If you don’t have one, cook about 6-8 minutes total, flipping halfway.

Can I make the honey mustard glaze ahead of time?

Absolutely! You can prepare the glaze a day ahead and store it in the fridge. Just bring it to room temperature before brushing on the lamb for easier application.

What if I don’t have new potatoes? What can I use instead?

Baby Yukon Gold or red potatoes are great substitutes. You can also use fingerling potatoes. Just adjust roasting time if the potatoes are larger or smaller.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as long as you check that your mustard and other condiments don’t contain gluten additives. Most Dijon mustards are safe, but always double-check labels.

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