Description
This Easy Pan-Seared Lamb Chops recipe features tender lamb chops cooked to perfection with a delicious citrus-thyme glaze made from fresh orange juice, zest, garlic, and thyme. The lamb is first rendered and seared in a pan for rich flavor, then finished with a bright, aromatic sauce. Perfect for a quick yet elegant weeknight dinner or special occasion.
Ingredients
Scale
Meat
- 1 rack lamb chops (French-trimmed, about 8 chops)
Seasoning
- ½ teaspoon kosher salt (or more to taste)
- 4 cloves garlic (minced)
Sauce
- 3 medium oranges (juice of 3 oranges, about 1 cup)
- 1 orange zest peeled into strips
- 4 sprigs thyme
Instructions
- Bring Lamb to Room Temperature: Remove the rack of lamb chops from the refrigerator and let them sit at room temperature for at least 30 minutes. This helps ensure even cooking and tender results.
- Render and Sear Fat: Score the fat on the lamb chops. Place the entire rack in a large pan over medium heat. Cook for 2-3 minutes to render out the fat, then flip and sear the other side. Remove from heat, then carefully cut the rack into individual chops. Season both sides with kosher salt.
- Sear the Lamb Chops: Return the individual lamb chops to the pan with the rendered fat on medium-high heat. Sear each side for 1 minute to develop a golden crust. Keep the pan juices; do not discard them, as they will be used in the sauce.
- Prepare the Citrus-Thyme Glaze: In the same pan, add the minced garlic and sauté for about a minute until fragrant. Then add the orange juice, orange zest strips, and thyme sprigs. Let the mixture simmer on medium-low heat, reducing the sauce for about 5 minutes until slightly thickened. Remove and discard the orange zest and thyme sprigs.
- Toss and Serve: Return the cooked lamb chops to the pan and toss them gently in the reduced citrus-thyme glaze to coat thoroughly. Serve immediately alongside couscous or your favorite sides for a delightful meal.
Notes
- Allowing the lamb to come to room temperature before cooking helps it cook evenly and stay juicy.
- Scoring the fat helps render it properly and prevents the chops from curling while cooking.
- Be careful not to overcook the lamb; searing 1 minute per side ensures a nice crust while keeping the interior tender and juicy.
- The citrus-thyme glaze can be adjusted with a bit of honey or a splash of balsamic vinegar for added sweetness or tang.
- This recipe pairs well with couscous, roasted vegetables, or a fresh green salad.
