These Citrus & Thyme Pan-Seared Lamb Chops are perfectly coated with citrus, garlic and thyme pan sauce. It makes them sticky and delicious.JUMP TO RECIPE
Upgrade your next special occasion meal with this delicious lamb recipe.
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You only need 5 ingredients to create my recipe, including the salt. I promise you will love these. Grab a beautiful Australian rack of lamb to get the best-flavored lamb chops. It’s a personal favorite type of lamb cut.
My CITRUS & THYME PAN SEARED LAMB CHOPS are served over lemon – herb Israeli couscous. One of my favorite sides to add to this Mediterranean flavored dish. I think it makes a great combo with two citruses combined in both dishes.
Speaking of dishes, in collaboration with Dansk. I wanted to share this beautiful Dansk Generations II Bakeware Collection that I’m using to cook and serve the lamb chops and couscous. The sturdy stoneware moves easily from oven to table for a great presentation.
Dansk also provided Raina Dinnerware. The simple design of the Raina Collection means it can be used every day. A versatile and accessible collection made of durable stoneware, it’s both dishwasher and microwave safe.
HERE ARE A FEW SALADS TO TRY WITH THIS DISH
CITRUS & THYME PAN SEARED LAMB CHOPS
Now let’s get to the best part… cooking these CITRUS & THYME PAN SEARED LAMB CHOPS. With valentine’s Day coming up next week, you can cook this up in no time and impress your special someone with a great tasting meal.
CITRUS AND THYME PAN SEARED LAMB CHOPSDinner, Main Course
- 6 lamb chops, French-trimmed
- 8 cloves garlic, skin on, smashed
- 3 medium oranges, juiced
- ½ a bunch of fresh thyme
- 1 tsp flakey sea salt, (if using fine salt cut salt in half or adjust to taste)
- Remove the lamb chops from your refrigerator and leave them at room temperature for at least 30 minutes to 1 hour to take some of the chill off. Trim and discard any excess fat from the meat.
- Score the fat of the lamb chops, season them with sea salt then line them up, like a rack, and sit them together fat edges down in a large shallow pan on a medium-high heat. Leave for 5 minutes to render and crisp up.
- Carefully turn the chops on to their sides, to cook for 2 minutes on each side, or until golden, but still pink in the middle. Don’t discard the juices from the pan. You will use it to cook the other ingredients below.
- Meanwhile, use a peeler to peel strips of zest from 1 orange. Sprinkle them into the pan with the thyme sprigs, smashed garlic and toss it all together for just 30 seconds to get the flavours married together.
- Remove the chops to a plate to rest, then squeeze the juice from all 3 oranges into the pan. Let the juice bubble and reduce until sticky, quickly toss the lamb back in with its resting juices. That’s it. Ready to serve them.
If you make these CITRUS & THYME PAN SEARED LAMB CHOPS, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every comment. If you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Thank you for supporting the brands that I enjoy working with. This is a sponsored conversation written by me on behalf of Lenox. The opinions and text are all mine.
CITRUS & HERB ISRAELI COUSCOUS
Israeli couscous, also known as pearl couscous. A toasted pasta in the shape of little balls. It has a bit of bite like rice does. Excellent in salads or served warm with citrus and herbs like I did here.
It’s easily available from most supermarkets. Only takes about 8-10 minutes to cook or whatever your packaging calls for. I like to toast mine up in the pan with a bit of olive oil to release nutty flavors first. Add water or stock after, cover and cook.
This makes an easy side dish to any meat, fish or top with grilled veggies. Use Israeli couscous to make a cold salad with leftovers. Add chopped herbs, tomatoes, cucumbers, olives and feta for a great Mediterranean salad. I can’t wait to see what you come up with.
CITRUS AND HERB ISRAELI COUSCOUSMain Course, Side Dish
- 1 cup Israeli couscous
- 1/2 tbsp olive oil
- 1 1/2 cup water or stock, I used chicken stock
- 1/2-1 full lemon, juiced, depends how lemony you want it
- 1/4 cup fresh herbs, I used cilantro
- 1 tsp unsalted butter
- sea salt, to taste if needed
- Heat 1/2 tbsp of olive oil in a taller saucepan. Add couscous and stir for 2 minutes to toast it a little. Add 1 1/2 cups of water or stock and butter, salt if using water and taste liquid if salt is needed. Cover saucepan and simmer for 8-10 minutes. Stir occasionally.
- Remove from heat once all liquid is reduced. Add in half a lemon, if you want more citrus flavor, add full lemon. Add in chopped herbs that you like most. I used cilantro. A combo of mint, parsley and cilantro would be great too.
Peace, Love and Pickled Onions!