Sheet-Pan Lamb Asado with Citrus & Chile
Tender lamb chops seared and roasted with a bright citrus-chile glaze in under 20 minutes. A TikTok-easy take on Mexican cabrito that skips the whole-animal roast for lamb chops cooked crispy on a sheet pan.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 52g
Ingredients
- 6 chops (about 1.5 lbs) lamb chops (1.5 to 2 inches thick)
- 1 whole lime (juiced)
- ½ whole orange (juiced)
- 1 tbsp fresh guajillo or ancho chile powder (or mild chili powder)
- ½ tsp cumin
- ¼ cup fresh cilantro (chopped)
Instructions
- 1
Pat lamb chops dry. Season all over with salt, pepper, chile powder, and cumin.
- 2
Heat olive oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear chops 90 seconds per side without moving — you'll hear a steady sizzle and see edges char.
- 4
Transfer skillet to a 425°F oven for 4–5 minutes until chops reach 130–135°F internal temp (medium-rare).
- 5
Pour lime and orange juice over chops. Sprinkle cilantro, a pinch of salt, and a crack of pepper.
- 6
Serve hot straight from the skillet with lime wedges and warm tortillas on the side.
Tools you’ll need
- large oven-safe skillet (12-inch cast iron or stainless steel)
- cutting board
- instant-read thermometer
- paper towels
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