This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Pan Roasted Baby Lamb Chops with Provencal Glaze

4 tablespoons honey
4 tablespoons red wine vinegar
2 garlic cloves, finely chopped
1 tablespoon herbs de Provence
½ teaspoon salt
¼ teaspoon black pepper
8 rib “lollipop” lamb chops (1½ pounds total), fat trimmed
1½ tablespoon vegetable or canola oil

Stir together honey, vinegar, garlic, herbs de Provence, salt and pepper, and transfer to a sealable plastic bag. Add lamb, then seal the bag, pressing out excess air and turning to distribute the marinade. Marinate in a refrigerator for 30 minutes. Remove from the fridge, turn the lamb, and marinate at room temperature for 30 additional minutes.

Place a large skillet over medium-high heat. Once hot, add the oil. Remove the lamb from the bag, reserving the marinade. Sear the lamb, turning once, until nicely browned, about 2 minutes per side for medium-rare. Transfer to a platter, cover, and keep warm.

In a small, heavy saucepan, bring the reserved marinade and any lamb juices accumulated on the platter to a boil. Cover, and simmer for 3 minutes. Drizzle over the lamb chops, and serve.