Go Back
Cajun Honey Butter Lamb Chops resting on a generous serving of Creamy Asiago Grits. The lamb is visibly glazed, and the grits are topped with fresh chives.

Cajun Honey Butter Glazed Lamb and Asiago Grits

Succulent Cajun-spiced lamb chops glazed with a rich honey butter sauce, served over creamy Asiago cheese grits. A bold Southern-inspired dish that balances sweet, spicy, and savory flavors perfectly!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cajun, Southern
Calories: 615
Ingredients Equipment Method Notes

Ingredients
  

Cajun Honey Butter Glazed Lamb
  • 8 lamb chops trimmed
  • 2 tbsp olive oil
  • 1 tbsp Cajun seasoning or to taste
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp unsalted butter
  • 2 tbsp honey
  • 1 tsp garlic minced
Asiago Grits
  • 3 cups chicken broth
  • 1 cup milk whole or 2%
  • 1 cup quick grits
  • 1/2 cup Asiago cheese freshly grated
  • 2 tbsp butter
  • to taste salt and pepper

Equipment

  • Cast Iron Skillet
  • Saucepan
  • Whisk

Method
 

  1. Pat lamb chops dry and season both sides with Cajun seasoning, salt, and pepper.
  2. Heat olive oil in a cast iron skillet over medium-high heat. Sear lamb chops for 3–4 minutes per side, until browned and cooked to desired doneness. Remove from skillet and set aside.
  3. Reduce heat to medium. In the same skillet, melt butter and stir in honey and minced garlic. Simmer for 1–2 minutes, then return lamb chops to the pan. Spoon the honey butter over the lamb to glaze.
  4. For the grits: In a saucepan, bring chicken broth and milk to a gentle boil. Slowly whisk in the grits, reduce heat, and cook until thickened (about 5–7 minutes).
  5. Stir in butter, Asiago cheese, salt, and pepper until creamy and smooth. Adjust seasoning to taste.
  6. Serve the lamb chops over a bed of Asiago grits. Drizzle with extra honey butter glaze and garnish with chopped parsley if desired.

Notes

For extra flavor, marinate the lamb in olive oil and Cajun seasoning for 30 minutes before cooking. You can also substitute Asiago with Parmesan or white cheddar for a milder flavor.