Recipes Dinner Meat Dishes Lamb Main Course Roasted Lamb Chops with Brown Sugar-Rum Glaze 5.0 (1) 1 Review With plenty of garlic and rubbed sage to brighten savory, gamey lamb, these roasted chops are bold and balanced. If the glaze begins to set before serving, gently warm it over low heat. Chef and cookbook author Alexander Smalls serves these lamb chops at his epic dinner parties at his apartment in Harlem. By Alexander Smalls Alexander Smalls Alexander Smalls, James-Beard-Award-winning chef, author, and raconteur, was the visionary co-owner of renowned restaurants The Cecil and Minton's in the heart of historic Harlem. Critically acclaimed, Minton's was the birthplace of BeBop in the 1930s and The Cecil was New York City's first Afro-Asian-American restaurant. Smalls' cookbook, Between Harlem and Heaven, won a 2019 James Beard Award. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Kelly Marshall Active Time: 35 mins Total Time: 1 hr 25 mins Yield: 4 to 6 Cook Mode (Keep screen awake) Ingredients LAMB 2 heads garlic, peeled 1/4 cup extra-virgin olive oil 2 tablespoons fresh rosemary leaves 2 tablespoons rubbed sage 2 (2-pound) racks of lamb, frenched 1 tablespoon kosher salt 1 1/2 teaspoons black pepper Flaky sea salt, to taste GLAZE 3/4 cup packed light brown sugar 3/4 cup unsalted vegetable stock 2 tablespoons unsalted butter 1 1/2 tablespoons soy sauce 1 1/2 tablespoons Dijon mustard 1/2 teaspoon kosher salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 thyme sprig 1 rosemary sprig 2 tablespoons (1 ounce) gold rum Directions Make the lamb Combine garlic cloves, olive oil, rosemary, and sage in a food processor. Process until mixture is finely chopped, about 30 seconds, stopping to scrape sides of bowl as needed. Sprinkle lamb all over with kosher salt and pepper. Rub evenly with garlic mixture. Place lamb, fat side up, on an aluminum foil–lined rimmed baking sheet. Let stand at room temperature 45 minutes. Meanwhile, make the glaze reheat oven to 450°F with oven rack in upper third of oven. Stir together brown sugar, vegetable stock, butter, soy sauce, Dijon, salt, nutmeg, cinnamon, thyme, and rosemary in a small saucepan. Bring to a boil over medium-high, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, until mixture is syrupy and has reduced to about 2/3 cup, 25 to 30 minutes. Remove from heat. Remove and discard herb sprigs. Let cool 5 minutes, and stir in rum. Set aside. Roast lamb in preheated oven until browned, 16 to 18 minutes. Remove from oven, and quickly brush tops and sides of lamb with about 1/4 cup glaze. Return to oven, and roast until lamb reaches desired degree of doneness, 5 to 8 minutes with an internal temperature of 125°F for medium-rare. Transfer lamb to a cutting board, and let rest 10 minutes. Cut lamb between rib bones to separate into chops, and arrange on a serving platter. Sprinkle with flaky sea salt to taste. Drizzle with about 2 tablespoons glaze, and serve remaining glaze on the side. Suggested Pairing Full-bodied, fruit-forward red blend. Originally appeared: October 2020 Rate It Print