- 2 meyer lemons, halved, crosswise
- Extra virgin olive oil, for brushing lemons, plus 1 tbsp for lamb
- Kosher salt and freshly ground pepper
- 1 rack of lamb, trimmed of excess fat, chops cut apart
- Honey, for serving
Preheat oven to 400°F.
Heat a large, oven-safe skillet over medium high. Once hot, brush lemon halves with olive oil and add to skillet, cut side-down. Sear undisturbed, until nicely browned, about 3 minutes. Set aside.
Add oil to the same skillet. Once hot, season each side of lamb liberally with salt and pepper (if using unseasoned lamb). Place lamb (meaty side-down) in skillet and sear until browned, about 3 minutes.
Transfer skillet to oven and roast until instant-read thermometer inserted into center of lamb reads 135°F for medium rare, about 25-30 minutes.
To serve, arrange lamb chops on a serving platter with caramelized lemon halves. Drizzle with honey and a squeeze of the caramelized lemon juice and let stand 5 minutes before enjoying.
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