Go Back
–+ servings
Pan-Seared Lamb Chops Close-up of cooked lamb chops on a white plate, topped with a golden garlic-herb sauce and garnished with fresh herbs, with a bright and clean presentation.

Pan-Seared Lamb Chops

Tender Pan-Seared Lamb Chops to perfection and coated in a fragrant orange-thyme glaze that brightens every bite.
No ratings yet
Print Pin
Course: Dinner, Main Course
Cuisine: Mediterranean
Keyword: citrus glaze, lamb, lamb chop recipe, pan-seared lamb chops
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 30 minutes
Total Time: 55 minutes
Servings: 4
Calories: 320kcal
Cost: $20

Ingredients

  • 1 rack lamb chops French-trimmed (about 8 individual chops, room temperature)
  • ½ teaspoon kosher salt plus extra to taste
  • 4 cloves garlic minced (fresh)
  • 3 medium oranges 2 juiced, 1 for zest
  • 4 sprigs thyme fresh
  • 1 tablespoon olive oil for searing, optional

Instructions

  • Remove the lamb chops from the refrigerator and let them rest at room temperature for 30 minutes.
  • Score the fat on the lamb chops, then place the rack in a large skillet over medium heat. Cook for 2–3 minutes per side to render some fat. Remove from heat and slice the rack into individual chops.
    A gray skillet containing a whole rack of lamb, seared on top with a golden brown crust, ready for finishing in the oven.
  • Season both sides of the lamb chops evenly with kosher salt.
    Several raw lamb chops arranged on a light-colored cutting board with a small bowl of coarse salt beside them, photographed from above.
  • Heat the same skillet over medium-high heat and sear each lamb chop for 2–3 minutes per side until browned and cooked to your preference. Keep the pan juices.
    A gray skillet with five raw lamb chops laid flat, showing their pink meat and white bones, ready to be seared.
  • Add the minced garlic to the pan and sauté for 1 minute until fragrant.
  • Pour in the orange juice, add orange zest strips and thyme sprigs, then reduce the heat to medium-low. Simmer for 5 minutes until the sauce thickens slightly. Remove the zest and thyme sprigs.
    A gray frying pan with a bright orange sauce containing minced garlic and fresh herbs, along with carrot strips, being cooked on a white countertop.
  • Return the seared lamb chops to the pan and coat them with the citrus-thyme glaze. Serve immediately with couscous or your favorite sides.

Notes

These lamb chops shine with a sweet and herby glaze that's perfect for a cozy dinner. The citrus adds a fresh twist that pairs beautifully with thyme.

Nutrition

Serving: 1Serving | Calories: 320kcal (16%) | Carbohydrates: 10g (3%) | Protein: 28g (56%) | Fat: 18g (28%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 85mg (28%) | Sodium: 290mg (13%) | Potassium: 400mg (11%) | Fiber: 1g (4%) | Sugar: 5g (6%) | Vitamin A: 200IU (4%) | Vitamin C: 40mg (48%) | Calcium: 50mg (5%) | Iron: 3mg (17%)
Tried this recipe?Pin it on @Pinterest