Description
This easy lamb chop recipe transforms bone-in lamb chops with a sweet and savory smoked paprika and orange glaze, creating a restaurant-quality meal in one skillet.
Ingredients
Scale
- 4–6 bone-in lamb rib chops (1.2–1.5 inches thick)
- 1 tablespoon olive oil
- 1 teaspoon fine sea salt (or to taste)
- 0.5 teaspoon freshly ground black pepper (or to taste)
- 0.5 cup orange juice
- 0.25 cup maple syrup
- 1 tablespoon apple cider vinegar
- 0.25 cup vegetable stock
- 2 teaspoons smoked paprika
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- 0.25 cup sliced almonds, toasted
- 0.25 cup fresh parsley, finely chopped
Instructions
- Prepare the Lamb Chops: Pat the lamb chops thoroughly dry on both sides with paper towels. Season generously on all sides with fine sea salt and freshly ground black pepper.
- Sear the Lamb Chops: Heat the olive oil in a large skillet over medium-high heat. Place the lamb chops in the hot pan and sear undisturbed for 3-4 minutes per side for medium-rare doneness, or longer as desired, until a golden-brown crust forms.
- Rest the Lamb Chops: Once seared, remove the lamb chops from the pan and transfer them to a plate. Tent loosely with foil to keep warm and allow the juices to redistribute for 5 minutes.
- Build the Smoked Paprika-Orange Glaze: Reduce the heat to medium. Pour the orange juice into the skillet to deglaze, scraping up any browned bits. Stir in the maple syrup, apple cider vinegar, smoked paprika, minced garlic, and vegetable stock. Bring the mixture to a gentle simmer.
- Thicken the Glaze: In a separate small bowl, create a slurry by whisking together the cornstarch and cold water until smooth. Slowly pour the cornstarch slurry into the simmering glaze, whisking continuously until the glaze thickens slightly and becomes glossy.
- Finish and Serve: Return the rested lamb chops to the skillet and gently turn them to coat evenly in the glaze. Warm through for about 30 seconds per side, then transfer the chops to serving plates. Spoon any remaining glaze over the chops and sprinkle generously with toasted almonds and fresh parsley.
Notes
Ensure lamb chops are patted thoroughly dry before searing for a proper crust. Rest the seared chops for 5 minutes to allow juices to redistribute. Whisk cornstarch with cold water before adding to the hot pan to prevent clumps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chop (150 g)
- Calories: 380 calories
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg