Name: Easy Pan-Seared Lamb Chops with Citrus-Thyme Glaze Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 rack lamb chops (French-trimmed); ½ teaspoon kosher salt (or more to taste); 4 cloves garlic (minced); 3 medium oranges (3 juiced, about 1 cup of juice); 1 orange zest peeled into strips; 4 sprigs thyme

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Introduction

Enjoy tender and flavorful lamb chops with a bright citrus-thyme glaze that’s simple to make. This recipe uses fresh orange juice and thyme to complement the rich meat, perfect for an impressive yet easy meal.

The image shows a white frying pan containing nine cooked lamb chops arranged in a slightly overlapping way, with light brown and pinkish meat and bones extending outward. The lamb chops are covered with a glossy golden-brown sauce with small pieces of chopped garlic scattered on the meat and around the pan. The pan rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 rack lamb chops (French-trimmed)
½ teaspoon kosher salt (or more to taste)
4 cloves garlic (minced)
3 medium oranges (3 juiced and 1 orange zest peeled; about 1 cup of juice)
4 sprigs thyme

Instructions

Step 1: Remove the lamb chops from the refrigerator and let them sit at room temperature for at least 30 minutes to take off the chill.
Step 2: Score the fat on the lamb chops. Place the rack in a large pan and render the fat for 2-3 minutes. Flip and sear the other side as well. Remove from heat, then carefully cut the rack into individual chops. Season both sides with salt.
Step 3: Using the same pan with the rendered fat, sear the lamb chops over medium-high heat for 1 minute per side. Keep the pan juices for the sauce.
Step 4: In the same pan, add the minced garlic and sauté for about a minute. Then add the orange juice, orange zest strips, and thyme sprigs. Let the sauce reduce on medium-low heat for 5 minutes. Remove the orange zest and thyme sprigs once the sauce thickens.
Step 5: Toss the cooked lamb chops in the citrus-thyme glaze. Serve immediately with couscous or your favorite side dishes. Enjoy!

Tips & Variations

For extra flavor, marinate the lamb chops in orange juice and thyme for up to 2 hours before cooking.
If you prefer a thicker sauce, reduce it a bit longer or stir in a small pat of butter before serving.
Swap the orange juice with lemon for a sharper citrus note.
Use fresh rosemary instead of thyme for a different herbal aroma.

Storage

Store any leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to avoid drying out the meat. The citrus glaze may thicken when cold; add a splash of water or orange juice to loosen it while reheating.

How to Serve

A light grey pan contains eight cooked lamb chops arranged in a loose circle, some overlapping. The lamb chops have a golden-brown exterior with a shiny glaze that reflects the light. Bits of chopped garlic and herbs are scattered on and around the meat, mixed with a small pool of golden cooking oil at the bottom of the pan. The meat's bone ends are pale and bare, contrasting with the richly colored, slightly caramelized meat. The pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the lamb chops without the citrus glaze?

Yes, you can sear and serve the lamb chops simply with salt and garlic, but the citrus-thyme glaze adds a fresh, bright flavor that complements the rich meat beautifully.

What should I serve with pan-seared lamb chops?

These lamb chops go well with couscous, roasted vegetables, mashed potatoes, or a fresh salad for a balanced meal.