Sunshine and Shallots: My Blood Orange Lamb Chops
I first dreamed up these lamb chops while sitting on my porch, watching the sunset paint the local citrus groves in shades of fiery magenta. In Paris, lamb and flageolet beans are a classic bistro marriage—cozy, deeply savory, and frankly, a bit heavy. But here in California, we have these gorgeous, ruby-red blood oranges begging to do something fun. So, I ditched the traditional heavy reduction and built a quick pan sauce with sweet shallots, fresh thyme, and a glorious splash of fresh citrus that cuts right through the richness of the meat. The trick? Don't fuss with the chops once they hit the cast iron. Let them get that deeply caramelized crust while staying blushing pink inside, perched right over tender beans and silky rainbow chard. Pair this plate with a chilled, earthy-yet-juicy natural red—maybe a fun chilled Valdiguié—and you have the ultimate bridge between Parisian bistro soul and West Coast sunshine. Grab a crusty baguette to mop up every drop of that blood orange jus, and always remember to pour yourself a glass while you cook!
Featured Recipe
Pan-Seared Bistro Lamb Chops with Flageolet Beans, Wilted Chard & Blood Orange Pan Jus
Thick-cut lamb chops seared until deeply crusted and blushing pink, perched over tender flageolet beans and silky rainbow chard. A quick, glossy pan jus bursting with vibrant California blood orange, melted shallots, and fragrant thyme brings Parisian bistro soul straight into the West Coast sunshine.
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Timeline
Ingredients
- 8 lamb rib chops(thick-cut, bone-in, about 2 lbs total)
- 1 1/2 tsp kosher salt(divided)
- 3/4 tsp freshly cracked black pepper(divided)
- 2 tbsp extra virgin olive oil(divided)
- 2 shallots(finely diced, about 1/2 cup total, divided)
- 1 bunch rainbow chard(stems finely sliced, leaves roughly chopped, about 4 cups)
- 1 can canned flageolet beans(15-oz, rinsed and drained)
- 4 tbsp unsalted cultured French butter(cold, cut into cubes, divided)
- 3 garlic cloves(lightly smashed)
- 4 sprigs fresh thyme sprigs(whole)
- 1/4 cup dry white wine(such as Sauvignon Blanc or dry vermouth)
- 1/3 cup freshly squeezed blood orange juice(about 1 large blood orange)
- 1 tsp blood orange zest(finely grated)
- 1/2 cup low-sodium chicken broth
- 1 tbsp fresh tarragon(roughly chopped)
Instructions
- 1
Pat 8 lamb rib chops thoroughly dry with paper towels. Season both sides aggressively with 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper. Set them on the counter to take the chill off before hitting the hot pan.
5 min
Tip: Never sear cold meat straight from the fridge; letting the chops temper ensures an even, rosy medium-rare interior rather than a gray band.
- 2
Heat 1 tbsp extra virgin olive oil in a wide skillet over medium heat. Add the sliced stems from 1 bunch rainbow chard and 1/4 cup shallots, cooking until tender and sweet, about 3 minutes. Stir in the chopped chard leaves, 1 can canned flageolet beans, 1 tbsp unsalted cultured French butter, 1/2 tsp kosher salt, and 1/4 tsp freshly cracked black pepper. Cook until the greens collapse into silky ribbons and the beans are warmed through. Lower the heat to keep warm.
7 min
Tip: Flageolet beans are the darling of French bistros—creamy, delicate, and the ultimate partner for lamb. Staggering the chard stems before the leaves ensures everything finishes with the right bite.
- 3
Set a large heavy cast-iron skillet over medium-high heat and add 1 tbsp extra virgin olive oil. When the oil is shimmering and just about smoking, lay the chops in the pan. Sear undisturbed until a deep, mahogany crust develops on the first side, about 3 to 4 minutes. Flip the chops and sear the second side for 2 minutes.
6 min
Tip: Cast iron is non-negotiable here for that bistro-level crust. Resist the urge to poke or move the chops during those first few minutes.
- 4
Drop 2 tbsp unsalted cultured French butter, 3 garlic cloves, and 4 sprigs fresh thyme sprigs into the skillet alongside the chops. As the butter foams and turns nutty, tilt the pan slightly and spoon the fragrant butter repeatedly over the lamb chops for about 2 to 3 minutes, until an instant-read thermometer reads 125°F to 130°F for medium-rare.
3 min
Tip: Cultured butter makes all the difference here with its tangy, nutty depth. Basting carries the aromatics into every nook and cranny.
- 5
Transfer the basted lamb chops to a warm cutting board or plate to rest, loosely tented with foil, allowing the juices to redistribute back through the meat.
5 min
Tip: Resting for at least 5 minutes keeps every single droplet of succulent juice inside the meat instead of on your cutting board.
- 6
Carefully pour off excess grease from the skillet, leaving about a tablespoon of fat along with the browned bits. Set over medium heat and add the remaining 1/4 cup shallots, sautéing for 1 minute until fragrant. Pour in 1/4 cup dry white wine to deglaze, scraping up every bit of fond. Add 1/3 cup freshly squeezed blood orange juice, 1 tsp blood orange zest, and 1/2 cup low-sodium chicken broth. Simmer briskly until reduced by half to a syrupy consistency, about 3 minutes. Pull off heat, swirl in the remaining cold 1 tbsp unsalted cultured French butter, and fold in 1 tbsp fresh tarragon.
5 min
Tip: Swirling cold butter into warm reduction off the heat creates an instant emulsion that makes the sauce glossy and velvety without heavy cream.
- 7
Spoon the warm flageolet beans and silky rainbow chard onto wide bistro dinner plates. Arrange two lamb chops over each bed of greens, pour any rested lamb juices back into your sauce, and spoon the glossy blood orange pan jus generously over the chops and beans.
2 min
Tip: Serve immediately alongside a chilled glass of light-bodied, natural Grenache or a lively Chinon.
Chef's Notes
In France, lamb and flageolet beans are as iconic as bread and butter, but I find standard bistro lamb can feel a bit heavy without bright fruit acidity. Blood oranges from the Ojai valley bring just the right amount of ruby-colored sunshine and citrus cut to balance rich lamb fat and cultured butter. Don't throw away the lamb juices that pool while resting—whisking them back into the blood orange reduction ties the entire pan sauce together.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.