Sheet-Pan Lamb Chops with Charred Onions & Chiles
Lamb chops seared and finished in the oven, served with crispy charred red onions and sliced fresh chiles—the weeknight version of cabrito asado. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Pat lamb chops dry with paper towels. Season generously on both sides with salt and pepper.
Step 2
Heat 2 tbsp olive oil in a 12-inch cast iron skillet over medium-high until it shimmers.
Step 3
Sear chops 2 minutes per side without moving. They should be golden-brown at edges; centers stay pink.
Step 4
Transfer skillet to a 475°F oven for 4–5 minutes until an instant-read thermometer reads 130–135°F.
Step 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.
Step 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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