Description
This recipe for Easy Pan-Seared Lamb Chops features tender lamb with a flavorful citrus-thyme glaze. The lamb chops are scored and seared to render fat and develop a crispy crust, then finished with a bright orange and thyme sauce that complements the rich meat perfectly. Ideal for a quick yet elegant meal, these lamb chops pair wonderfully with couscous or your favorite side dishes.
Ingredients
Scale
Lamb Chops
- 1 rack lamb chops (French-trimmed)
- ½ teaspoon kosher salt (or more to taste)
For the Citrus-Thyme Glaze
- 4 cloves garlic (minced)
- 3 medium oranges (3 juiced, about 1 cup of juice)
- 1 orange zest peeled into strips
- 4 sprigs thyme
Instructions
- Prepare Lamb Chops: Remove the lamb chops from the refrigerator and let them sit at room temperature for at least 30 minutes to take off the chill, ensuring even cooking.
- Render Fat and Score: Score the fat on the lamb chops to help render it out. Place the rack in a large pan over medium heat and cook for 2-3 minutes to render the fat and crisp it up, then flip and sear the other side. Remove from heat and carefully cut the rack into individual chops. Season both sides with kosher salt.
- Sear the Chops: Return the chopped lamb chops to the same pan using the rendered fat. Sear over medium-high heat for 1 minute on each side until browned. Do not discard the pan juices as they will add flavor to the sauce.
- Make the Citrus-Thyme Glaze: In the same pan, add minced garlic and sauté for 1 minute until fragrant. Add the orange juice, orange zest strips, and thyme sprigs. Let the sauce simmer and reduce on medium-low heat for about 5 minutes to concentrate the flavors. Remove the orange zest and thyme sprigs from the pan.
- Finish and Serve: Toss the seared lamb chops in the citrus-thyme sauce to coat evenly. Serve immediately with couscous or your preferred side dishes for a complete meal.
Notes
- Make sure to bring the lamb to room temperature before cooking to ensure even doneness.
- Scoring the fat helps render it, making the lamb less greasy and more flavorful.
- Do not discard the pan juices after searing; they add depth to the sauce.
- You can substitute fresh thyme with dried thyme, but use less as dried herbs are more concentrated.
- Serve with grain sides like couscous, quinoa, or roasted vegetables for a balanced meal.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: pan-seared lamb chops, lamb chops recipe, citrus glaze lamb, thyme glaze, easy lamb recipes, Mediterranean lamb
