Pan Seared Lamb Chops with Orange and Chermoula

This elegant and incredibly satisfying dinner is incredibly easy to make. The key is to get nice, even browning, which adds layers of flavor, without overcooking the interior. To do that, you need a pan that heats evenly and doesn’t allow the oil to pool around the edges.

4 Servings


1/4 cup orange juice
3 tablespoons olive oil
1 tablespoon grated orange zest
2 garlic cloves, minced
1/4 teaspoon ground black pepper
8 bone-in loin lamb chops, about 1-inch thick, 2-2 1/2 pounds

Chermoula sauce:
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon paprika
1/8 teaspoon ground cayenne pepper
3/4 cup fresh cilantro leaves
3/4 cup fresh parsley leaves
2 tablespoons fresh lemon juice
2/3 cup extra virgin olive oil
1/2 teaspoon salt
1 tablespoon olive oil
1 teaspoon salt
4 (1/4-inch thick) orange slices, halved


  1. Marinate the lamb: combine the orange juice, oil, zest, garlic, and black pepper in a bowl. Add the lamb chops and toss well to coat. Refrigerate at least 20 minutes and up to 12 hours. 
  2. Make the sauce: heat a 12-inch AnolonX frying pan or large nonstick frying pan over medium. Add the spices and cook, stirring, 30 seconds to lightly toast them. Transfer the spices to a blender and add the cilantro, parsley, lemon juice, and salt; puree. (Note: the sauce may be made 2 to 3 days ahead and refrigerated. Stir before serving.)
  3. Remove the lamb chops from the marinade, pat dry, and let them come to room temperature. Heat the oil in a large nonstick skillet over medium. Season the lamb with the salt and add to the skillet. Cook, turning once, until well browned, 3 minutes. Reduce the heat to medium low and cook until and instant read thermometer inserted into the center of each chop registers 125°F, about 1 minute longer per side. Transfer the lamb to a plate, add the orange slices to the skillet, and cook 1 minute per side until lightly browned. Serve lamb with the orange slices and chermoula sauce.