This easy lamb chops recipe takes 1 skillet and literally 6 minutes to cook! Give juicy lamb chops a Moroccan twist with a vibrant spice rub and an irresistible orange–garlic marinade.
These lamb chops are flavor-packed but not overwhelming. They’re a real crowd pleaser! The draw here is in the bold Mediterranean flavor-makers. First, you give them a quick toss in a Moroccan-inspired spice rub starring spicy, citrusy harissa. Then, you leave the chops in an orange and garlic marinade. Now if you have the time, leave them in the fridge to marinate, but if not, even a few minutes will do.
While I love a beautifully crusted whole roast lamb rack, I often opt for splitting the rack into chops. They can be ready super quickly (including on the grill). Plus, they make for fun finger foods (my little one calls them “lollipops.”)
Rack of lamb is a cut of meat from part of the rib cage of the lamb. In my opinion, it’s the best part–succulent and extremely tender. In other words, this easy recipe feels very restaurant-worthy but it is nearly impossible to mess up!
Ingredients and Substitutions
Here’s what you need to make this lamb chops recipe, along with a few easy swaps:
- Lamb: For something like a dinner party, I love Frenched lamb rack, where the bones are nicely cleaned of fat. You can certainly use a standard lamb rack for this recipe though.
- Olive oil: Use a high quality extra virgin variety for the best flavor.
- Orange and lemon: Used for garnish and the marinade. You can use all lemon and a touch of honey as an alternative in a pinch.
- Parsley: Mint is the best substitute in this recipe.
- Red onion: Substitute green onion or pickled red onion.
- Tahini Sauce: Totally optional, but I always love a bold Mediterranean sauce! It’s what brings the meal to next level delicious.
- Harissa paste: Gives the marinade SO much flavor–smoky, citrusy, and a touch spicy. It’s well-worth seeking out!
- READ MORE: See our guide to making homemade harissa.
- TRY IT: If you love spicy, I recommend this bold Tunisian harissa by Kartago. For a milder option, try Moroccan harissa by Villa Jerada.
- Spices: Ground coriander (swap cumin), cinnamon, salt, and pepper.
- Garlic: I love a strong garlicky flavor, but if you’re not a fan try red or green onion in its place.
How to Cook Lamb Chops
Cooking marinated lamb chops in a skillet is a great way to ensure juicy meat with that perfectly golden crust–just be sure your skillet is preheated before you add the lamb! We’re looking for fast and hot with this easy recipe. Here are the steps:
- Season the lamb. In a small bowl, combine 2 teaspoons harissa paste, 1 teaspoons ground black pepper, 1/2 to 3/4 teaspoons salt (depending on your salt preference), 1/2 teaspoon ground coriander, and 1/2 teaspoon ground cinnamon. Rub the lamb chops generously with the spice mixture on both sides (do not discard any extra), and place the chops in a large zip lock bag.
- Marinate the lamb chops. Into a medium mixing bowl, mix together the zest and juice of 1 orange and 1 lemon, 1/4 cup extra virgin olive oil, and 10 minced garlic cloves. Add them to the bag with the lamb chops. If you have some of the spice mixture remaining, add it to the bag as well. Zip the bag shut and work with your hands to coat the lamb chops well. Leave at room temperature for 20 minutes or so.
- Sear the lamb. Coat the bottom of a large cast iron skillet with olive oil (about 1 1/2 tablespoons). Heat over medium until the oil is shimmering but not smoking. Using tongs, add lamb chops and sear for 3 minutes or so on each side (for medium-rare, depending on the thickness of the chops. Cook longer if you like your chops more done.) Transfer to platter and cover with foil. Repeat with the remaining chops.
- Finish and serve. Garnish with thinly sliced oranges and fresh parsley leaves. Add a drizzle of tahini sauce, if you like.
What to Serve with Lamb Chops
While you might serve a more traditional lamb chop recipe with something like garlic mashed potatoes and green beans, I like to keep the North African flavors going with my sides. A few suggestions:
- Moroccan-Style Carrot Salad
- Couscous
- Maamoul cookies for dessert!
Easy Lamb Chops Recipe
Ingredients
- 2 1/4 pound Frenched lamb rack, divided into chops (about 2 racks of lamb, divided into 16 chops or so)
- Extra virgin olive oil
- Orange slices, for garnish
- Fresh parsley, for garnish
- Thinly sliced red onion, for garnish
- Tahini Sauce, for serving (optional)
For the Spice Mixture
- 2 teaspoons harissa paste
- 1 teaspoons ground black pepper
- 1/2 to 3/4 teaspoons salt (depending on your salt preference)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
For the Marinade
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 1/4 cup extra virgin olive oil
- 10 garlic cloves, minced
Instructions
- Season the lamb. Combine all the ingredients for the spice mixture in a small bowl. Rub the lamb chops generously with the spice mixture on both sides (do not discard any extra), and place the chops in a large zip lock bag.
- Marinate the lamb chops. Mix the marinade ingredients together, and add them to the bag with the lamb chops. If you have some of the spice mixture remaining, add it to the bag as well. Zip the bag shut and work with your hands to coat the lamb chops well. Leave at room temperature for 20 minutes or so.
- Sear the lamb. Coat the bottom of a large cast iron skillet with olive oil (about 1 1/2 tablespoons). Heat over medium until the oil is shimmering but not smoking. Using tongs, add lamb chops and sear for 3 minutes or so on each side (for medium-rare, depending on the thickness of the chops. Cook longer if you like your chops more done.) Transfer to platter and cover with foil. Repeat with the remaining chops.
- Finish and serve. Garnish with thinly sliced oranges and fresh parsley leaves. Add a drizzle of tahini if you like.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, coriander, and harissa used in this recipe.
- If you serve these for dinner, this recipe will feed 5 people or so, allowing 3 chops per person. Important, remember these pan-seared lamb chops cook very quickly, be sure to prepare any salads or sides in advance.
Try our Harissa Paste!
Slightly sweet, smoky, and tangy with just the right amount of spice.
*This post has recently been updated with new information for the readers’ benefit.
Can these be made with pork chops instead of Lamb?
Absolutely! Enjoy!
This is so delicious! We made it for our New Year’s meal and it was a wonderful way to start 2023! Thank you!
I made this last night and oh wow! They were delicious and, as you said, super fast! The tahini sauce was killer, too! Really added to the entire meal. Thanks for sharing!
Awesome! Thanks, Julie!
Could you use tbone shaped lamb chop loins instead? If so would that change the cook time?
t-bone lamp chops will take longer time to cook, but you can certainly try them here.
yes but they are not as tender so cook them quickly!
It was really good
Awesome, Sarah! Thank you for sharing!
Such a fantastic recipe. So full of flavour.
Awesome, Liz! This is one of my favorites…and so easy! Thanks for sharing.
Very cool that you have a spice blend of harissa available! Have you made this recipe using a harissa paste before? Thanks for sharing! Can’t wait to make it at home.
Thank you, Billy! We’re super excited to have Harissa spice on hand. I’ve used Harissa paste in other recipes like this grilled chicken: https://www.themediterraneandish.com/grilled-chicken-drumsticks-with-spicy-garlic-harissa-marinade/ , but it’s far more spicy. I’ll bet you can use just a little harissa paste in the marinade, if you like!
Lamb is my favourite and this is a gorgeous recipe!
Yay! Thanks Carolyn!
Lamb is my favorite and this is a gorgeous recipe!
My husband and I were just saying the other day that we don’t know if either of us have ever had lamb. Perhaps this will need to be our next date night at home dinner…
Awesome, Jennifer! I hope you give it a try!
Lamb chops are my fave and having it drizzled with tahini with a side of mezze sounds fantastic! 🙂
Awesome, Joyce! You and I think alike!
I am loving the spices on these lamb chops!
So good! Thanks, Jessica!
What a delicious looking lamb recipe. Gorgeous pictures.
Thank you, friend!
These flavors are beautiful together. It has just the right amount of spicy, sweet and tart to make this a memorable meal!
Such a fabulous meal!
Thanks, Jennifer! Hope you try it!
Gorgeous recipe and photos. My husband will relish this for sure. Saving the recipe for future.
Awesome! Enjoy!!!