Black Garlic Glaze Lamb Chops



 Servings  6


Recipe Source - Chef Mitch Maier

Prep Time - 30 Minutes

Cooking Time - 10 Minutes

Total Time -  40 Minutes





12 small Lamb Chops

2 T. Olive Oil

1 T. Garlic,crushed

1 T. Coarse Salt

1 t. Coarse Ground Pepper


Black Garlic Sauce Reduction Ingredients:


1/2 cup Chef Mitch Maier Black Garlic Sauce & Marinade

½ t. Coarse Salt

¼ t. Freshly ground Black Pepper

3 T. Brown Sugar



 Cooking Instructions:


To make the Black Garlic Sauce reduction:

In a medium saucepan, pour in the Black Garlic Sauce & Marinade, salt, pepper, and brown sugar.

Bring to a boil then reduce the heat to medium. Simmer until the vinegar has reduced by one third to one half and is thick enough to coat the back of a spoon.

Watch closely! If the Black Garlic Sauce & Marinade and sugar cook too long it will caramelize and become solid. Remove from heat and pour in a small bowl. Let cool. Can be stored in the fridge for up to a month.

Place the oven on broil.

Place the lamb chops in a bowl or large ziploc bag. Place the olive oil, garlic, salt, and pepper in the bowl with the chops and toss well to evenly coat the chops with the seasonings and oil.

Spread the chops out evenly on a broiling pan, making sure that they are not touching each other.

Place the pan on the top rack of the oven and broil the chops for about 5 minutes, or until the chops are a deep, golden brown on the side facing up.

Remove the chops from the oven and turn each one over.

Place them back in the oven and broil again for about 5 minutes or until the side facing up is the same golden brown as the underside.

Remove from the oven and drizzle the Black Garlic Sauce & Marinade glaze over the chops.

Plate the chops as desired and drizzle additional Black Garlic Sauce & Marinade glaze over them as desired.


To Order Chef Mitch Maier Black Garlic Products --