Let’s get something straight—these lamb chops aren’t background food. They’re not filler or “just meat.” They’re the meal. Special occasion or not, once you sear and roast them with this sticky-sweet garlicky glaze, you'll get it. These silan garlic lamb chops disappear fast. Like, “where did they go?” fast.
What makes them unforgettable? A marinade that goes deep with Simply Gourmet's Garlic Salt with a Twist, authentic Giuseppe Cremonini Balsamic Vinegar of Modena, and luscious silan (date syrup). The flavor hits every corner—sweet, sharp, earthy, and bold. And the prep? Easier than you'd think.
Why This Recipe Works
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Silan brings a natural sweetness with deep, date-rich flavor.
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Giuseppe Cremonini Balsamic adds bold, rounded acidity with just enough tang.
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Simply Gourmet Garlic Salt with a Twist kicks up the flavor with real depth—garlic, herbs, and just the right hit of salt.
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Together, these build one of the best seasonings for lamb—bold but balanced, rich but clean.
Reprinted from
Simply Pesach and Beyond with permission from
Artscroll Mesorah Publications
Food styling Renee Muller
Photography Chay Photography.
Ingredients for Silan-Marinated Garlic Lamb Chops
For the Lamb Chops:
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6 double lamb chops, frenched
– or –
12 baby lamb chops
For the Silan Garlic Marinade:
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⅓ cup silan (date syrup)
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⅓ cup Giuseppe Cremonini Balsamic Vinegar of Modena
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6 cloves garlic, crushed
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½ teaspoon coarsely ground black pepper
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¼ teaspoon Simply Gourmet Garlic Salt with a Twist
How to Make These Lamb Chops (Step by Step)
Step 1: Mix the Marinade
In a resealable plastic bag or a shallow dish with a lid, stir together the silan, Giuseppe Cremonini Balsamic Vinegar, crushed garlic, black pepper, and Simply Gourmet Garlic Salt with a Twist.
Drop in your lamb chops, seal it, and shake or turn them until fully coated. Let that flavor soak in for 30 minutes. Flip once halfway through if you can.
Quick tip: You can marinate them up to 2 hours if you’ve got the time. Just keep them chilled and covered.
Step 2: Sear for Crust and Color
Heat a grill pan or cast iron skillet over medium-high heat. Spray lightly with oil or brush on a thin layer. Sear each lamb chop for 1–2 minutes per side, just enough to create a rich crust.
Don’t move them too much. Let the marinade caramelize and do its thing.
Step 3: Finish in the Oven
Transfer the chops to a single layer in a 9x13-inch roasting dish. Slide it into a 375°F preheated oven.
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For double lamb chops, roast 5–7 minutes.
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For baby lamb chops, 3–5 minutes will do.
Use a meat thermometer to check: 125–130°F for perfect medium-rare.
Let them rest for 5 minutes before serving. The juices need a minute to chill before that first bite.
Key Ingredients That Make This Lamb Marinade Stand Out
Giuseppe Cremonini Balsamic Vinegar
Forget the cheap stuff. This aged balsamic has deep flavor without being syrupy-sweet. It balances the silan and elevates the lamb without overpowering it. Imported from Modena and available right here at Simply Gourmet, it’s an absolute game-changer for marinades.
Simply Gourmet Garlic Salt with a Twist
This isn’t your basic garlic salt. With bold chunks of garlic, a balanced mix of herbs, and a hint of citrus, it hits that perfect savory-salty-sassy note. The twist? It brings out the best in the lamb, making it taste like something from a top-tier restaurant.
Tips for Perfect Lamb Every Time
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Room temp meat = even cooking. Let the lamb sit out 10 minutes before searing.
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Use a meat thermometer. Guesswork ruins lamb.
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Don’t skip the resting time. The juices need to redistribute so you don’t lose them on the plate.
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Want it more done? Go to 135°F for medium or 145°F for medium-well, but anything past that risks drying it out.
What to Serve with Silan Garlic Lamb Chops
These lamb chops can stand alone, but they shine even more with the right supporting cast. Try:
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Lemon-roasted baby potatoes
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Israeli couscous with herbs and olive oil
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Grilled asparagus or broccolini
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Toasted flatbread with olive oil and za’atar
Need a sauce? A simple tahini yogurt drizzle or mint chimichurri adds brightness without taking over.
Can I Make This Ahead?
Yes! Here’s the breakdown:
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Marinate ahead: You can do this up to 24 hours in advance. Store in the fridge, and bring to room temp before searing.
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Sear ahead: You can sear earlier in the day and refrigerate until roasting time.
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Freeze? Not really. The glaze and garlic salt combo doesn’t love the freezer.
Reheating Tips (If You Somehow Have Leftovers)
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Gently warm in the oven at 300°F covered with foil, just until heated through.
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Slice thin and use cold in wraps, salads, or on top of flatbreads.
The Bottom Line: Silan Garlic Lamb Chops Are Always Worth It
Whether it's a quiet night in or you're trying to impress your in-laws, these silan garlic lamb chops just hit. Sweet, savory, crispy-edged, and juicy in the center—they're a main dish that actually feels like a treat.
And when you’re using Giuseppe Cremonini Balsamic and Simply Gourmet Garlic Salt with a Twist, you're not just cooking—you’re upgrading.
