Easy Lamb Chops Recipe
Quick pan-seared lamb chops recipe with a bit of a Moroccan inspiration! Tender, succulent, and packed with flavor from a special Mediterranean spice rub and an orange-garlic marinade. Great as an appetizer or dinner!
Servings: 8
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.
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