Sheet-Pan Lamb Chops with Charred Onions & Chiles

Ingredients

• 4 pieces lamb chops (or lamb shoulder chops), 1.25 inches thick
• 1 large red onions, sliced into thin half-moons
• 2 pieces fresh green or red chiles (serrano or jalapeño), sliced
• 3 tbsp olive oil
• 1 whole lime
• 1 to taste salt and pepper

Instructions

1. 1

   Pat lamb chops dry with paper towels. Season generously on both sides with salt and pepper.

2. 2

   Heat 2 tbsp olive oil in a 12-inch cast iron skillet over medium-high until it shimmers.

3. 3

   Sear chops 2 minutes per side without moving. They should be golden-brown at edges; centers stay pink.

4. 4

   Transfer skillet to a 475°F oven for 4–5 minutes until an instant-read thermometer reads 130–135°F.

5. 5

   On the stovetop, toss onions and chiles with 1 tbsp olive oil, salt, and pepper. Sauté over high heat until onions char at edges, 3–4 minutes.

6. 6

   Plate chops. Top with charred onions and chiles. Squeeze fresh lime juice over the whole plate.

Tools you’ll need

• 12-inch cast iron skillet
• sheet pan (optional, for oven transfer)
• instant-read thermometer
• paper towels
• tongs
• cutting board

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