Pan Seared Lamb Chops with Orange and Chermoula

By Marge Perry & David Bonom

  • Yield:

    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.