Lamb Chops with Mandarins
Indulge in the exquisite flavors of this Lamb Chops with Mandarins recipe—a perfect fusion of savory and citrusy notes that will elevate your dinner table. Tender lamb chops are infused with the rich, aromatic blend of fresh rosemary and garlic before being seared to golden perfection. The star of the dish, a luscious mandarin glaze made with fresh juice, zest, honey, and butter, complements the meat’s richness with a vibrant, sweet-tart finish. Ready in just 35 minutes, this elegant dish is ideal for an impressive yet effortless weeknight meal or special occasion. Serve with a sprinkle of parsley for a fresh garnish and a visually stunning presentation. Perfectly cooked lamb chops and a tangy glaze make this recipe a must-try for lovers of sophisticated yet approachable meals!
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 4 whole mandarins
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon fresh rosemary
- 2 cloves garlic cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon butter
- 2 tablespoons optional garnish: fresh parsley
Instructions
Zest one of the mandarins and then juice all four mandarins into a bowl. Set the zest and juice aside for later.
Pat the lamb chops dry with paper towels and season both sides with salt and black pepper.
Mince the garlic and rosemary and combine them in a small bowl. Rub this mixture onto both sides of the lamb chops.
Heat a large skillet over medium-high heat and add the olive oil. Sear the lamb chops for 2-3 minutes on each side until they are golden brown. Remove the chops from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add butter. Pour in the mandarin juice, zest, and honey. Stir well to combine.
Let the sauce simmer for 3-4 minutes until slightly thickened. Add the seared lamb chops back into the pan and spoon the mandarin glaze over the top.
Cook for another 5 minutes, flipping the chops once, until they reach your desired level of doneness. Use an instant-read thermometer if needed: 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Remove the skillet from heat and let the chops rest for 5 minutes. This allows the juices to redistribute.
Serve the lamb chops drizzled with the remaining mandarin glaze. Optionally, garnish with freshly chopped parsley for a pop of color and freshness.
Nutrition Facts
Calories |
4198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.4 g | 418% | |
| Saturated Fat | 133.3 g | 667% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1026 mg | 342% | |
| Sodium | 3319 mg | 144% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 70.5 g | ||
| Protein | 235.1 g | 470% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3897 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
