Sheet Pan Lamb Chops with Crispy Mushrooms & Figs
Seared lamb chops with a cumin-garlic crust, roasted mushrooms, and caramelized figs—all on one pan in 20 minutes. A showstopping weeknight dinner that tastes like a restaurant.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 4 chops lamb chops (about 1.5 inches thick)
- 8 oz cremini mushrooms
- 4 whole fresh figs
- 3 cloves garlic cloves, minced
- 1 tsp ground cumin
- 3 tbsp olive oil
- 1 whole lime (for juice)
Instructions
- 1
Heat oven to 450°F. Pat lamb chops dry and season generously with salt, pepper, and cumin on both sides.
- 2
Heat 2 tbsp oil in a 12-inch cast iron skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear lamb chops 90 seconds per side without moving until edges brown, then transfer to a sheet pan.
- 4
Toss mushrooms and figs with remaining 1 tbsp oil, minced garlic, salt, and pepper on the sheet pan around the chops.
- 5
Roast until chops reach 130°F internal temp (medium-rare) and mushrooms are golden, about 8 minutes.
- 6
Squeeze lime juice over everything and serve hot from the pan.
Tools you’ll need
- 12-inch cast iron skillet
- sheet pan
- instant-read thermometer
- paper towels
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