Pan-Seared Lamb Chops

These juicy Pan-Seared Lamb Chops are sure to impress any crowd! Showcasing fresh oranges and thyme, the sauce is bursting with earthy, aromatic, and subtly sweet flavors. This recipe is perfect as a main course on holidays or for entertaining dinner guests, but it’s quick and easy enough to make on busy weeknights!

This blog post was updated on December 20, 2023, but the recipe remains the same.

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Why you’ll love this recipe

• Perfect texture: The pan-searing technique used in this recipe ensures that the lamb chops are cooked to perfection — crispy on the outside while remaining tender and mouthwateringly juicy on the inside.
• Versatile serving options: Pan-seared lamb chops pair incredibly well with a variety of sides, from roasted carrots with pesto and creamy mashed potatoes to couscous.
• Aromatic flavors: The combination of garlic, thyme, and citrus creates a flavor profile that perfectly complements the rich taste of lamb. Plus, your kitchen will smell amazing!

Perfect pan-seared lamb chops

Lamb is one of my favorite proteins to cook with due to its versatility and ease of preparation. From grilled marinated lamb chops to this mustard and herb crusted rack of lamb, it always has that ‘wow’ factor.

These pan-seared lamb chops have a rich and tender texture perfectly complemented by the sharp tang of citrus and the subtle, earthy notes of thyme. The golden-brown sear achieved through pan-searing adds a crispness to each chop and intensifies the meat’s natural flavors.

Enjoy your lamb chops straight off the pan, drizzled with the sticky, reduced citrus sauce. For a complete meal, I love serving mine on a bed of Israeli couscous, with potatoes or roasted vegetables.

Ingredients & substitutions

• Lamb chops: I recommend using French-trimmed lamb rib chops (lamb lollipops) for a show-stopping presentation. Lamb loin chops will also work if you can’t find rib chops.
• Garlic: Fresh garlic cloves add a pungent, aromatic depth. Garlic powder can be used in a pinch, though I much prefer the flavor of freshly minced garlic cloves.
• Orange: Both orange zest and juice provide a fresh, tangy kick. You can also use lemon for a different but equally zesty flavor.
• Fresh thyme: Brings a subtle, earthy aroma without overpowering the lamb. Fresh rosemary or oregano offers a similar herby touch.
• Salt: Coarse kosher salt is the best option here. Sea salt will work, but adjust the quantity as it can be slightly finer.

How to French trim lamb chops

French trimming gives the lamb chops a neat, polished look. Start by cutting the meat away from the top of the rib bones using a sharp knife, then scrape any remaining meat and fat off the exposed bones. Finally, trim any excess fat off the meaty part of the chops.

If you’re not comfortable doing the trimming yourself, ask your local butcher for a “Frenched” rack of lamb. This means they will clean the meat and fat from the end of the rib bones, saving you some preparation time.

How to make pan-seared lamb chops

1. Prepare the lamb chops: Remove the lamb chops from the refrigerator and let them sit at room temperature for 30 minutes to an hour before French trimming them.
2. Season and cook: Score the fat of the lamb chops. Cook them with the fat edges down in a hot pan, then turn and sear them on the other side. Be careful not to overcook the chops — they should still be slightly pink in the middle.
3. Sear the chops: Remove the chops to a cutting board, cut into individual chops and sear in the same pan. Remove to a plate and make the sauce.
4. Infuse flavors: Add the minced garlic and sauté for a minute, then add orange juice, orange zest, and thyme to the pan. Let the sauce reduce for 5 minutes on medium-low heat. Remove the orange zest and thyme.
5. Combine and serve: Toss the chops back in the pan, coating them with the sauce, and they’re ready to enjoy with your favorite sides.

Serving suggestions

These lamb chops make a stunning centerpiece, especially when paired with hearty sides like smashed fingerling potatoes, lemon basil pasta salad, and chicken pesto pasta salad.

For a lighter, well-balanced meal, pair them with a vibrant roasted beet and burrata salad, delicata squash salad, shaved brussels sprouts salad, or Italian shaved zucchini salad with feta.

Frequently asked questions

Storage & reheating

Keep your pan-seared lamb chops tasting great with these storage and reheating tips:

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Once your lamb chops have cooled, transfer them to a freezer-safe container and store them for up to 3 months.
• Reheating: Reheat the chops gently in a pan over medium to maintain tenderness. Be careful not to overcook, as this can toughen the meat.

Top tips

• Use a hot pan: Ensure your pan is thoroughly preheated before adding the chops. Medium-high heat works best for searing.
• Don’t overcrowd the pan: Cook the chops in batches if necessary to avoid overcrowding the pan.
• Zest technique: Use only the colored part of the orange zest to prevent any bitterness in the sauce.

Looking for more mains?

If you enjoyed these pan-seared lamb chops, be sure to check out some more of my favorite proteins like these:

• Stuffed Turkey Breast
• Peruvian-Style Grilled Spatchcock Chicken
• Smoked Ribeye Steaks
• Stuffed Chicken Marsala

If you try this Pan-Seared Lamb Chops recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!