30-Minute Pan-Seared Lamb Chops
Bone-in lamb chops seared until medium-rare, then finished in a reduced sauce of orange, lemon, beef stock, and fresh figs. Thyme and butter round out the flavors for an elegant plated dish ready in under 30 minutes.
Ingredients
- 8 bone-in lamb chops
- salt
- pepper
- 1 orange, zested and juiced, zest and juice divided
- 1 lemon, zested and juiced, zest and juice divided
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup beef or veal stockchicken stock1:1lighter flavor
3
- 2 tablespoons butter
- 2 cups fresh figs, diced, divided 1 1/2 + 1/2dried figs0.75:1rehydrate in warm water first
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- 10 fresh thyme sprigs, plus more for garnish
Instructions
- 1
Pat lamb chops dry and season generously with salt and pepper.
- 2
Heat olive oil in a large skillet over high heat.
- 3
Sear lamb chops for 3-4 minutes per side until medium-rare.
- 4
Transfer to a plate and cover.
- 5
Add minced garlic to the same skillet and cook for 30 seconds.
- 6
Deglaze the pan with orange and lemon juices, scraping up browned bits.
- 7
Add beef or veal stock and bring to a simmer.
- 8
Cook on medium heat for 5 minutes until sauce is reduced by half and reaches demi-glace consistency.
- 9
Whisk in butter until fully incorporated.
- 10
Add 1 1/2 cups diced figs and thyme sprigs. Simmer for 2-3 minutes until slightly softened.
- 11
Return lamb chops and accumulated juices to the skillet. Spoon sauce over chops.
- 12
Cook for an additional 5 minutes, turning once.
- 13
Serve garnished with orange and lemon zest, remaining diced figs, and fresh thyme sprigs.
Tips
Pat lamb chops dry before seasoning to ensure good browning.
Do not skip the 5-minute reduction step to avoid a thin, watery sauce.
Whisk butter in off heat to prevent the sauce from breaking.
Good to Know
Refrigerate cooked lamb chops and sauce separately in airtight containers for up to 3 days. Reheat gently on stovetop over low heat.
Prepare orange and lemon zests and juices, mince garlic, and dice figs up to 1 day ahead. Assemble and cook the dish fresh on serving day.
Spoon demi-glace sauce onto plates first, top with lamb chops, and garnish with zest, remaining figs, and thyme sprigs. Pairs well with roasted root vegetables or creamed potatoes.
Common Mistakes
Do not skip patting lamb chops dry to avoid steam and prevent proper browning.
Do not rush the sauce reduction to avoid thin consistency and muddy citrus flavor.
Do not overcook the final 5-minute simmer to prevent lamb from becoming tough.
Substitutions
Dairy-Free Swaps
General Alternatives
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