zoom Sticky Lamb Chops with a Herby Redcurrant Sauce

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    Sticky Lamb Chops with a Herby Redcurrant Sauce

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    Sticky Lamb Chops with a Herby Redcurrant Sauce

    These succulent lamb chops with their fruity, garlic and rosemary sauce make a quick meal.

    • Gluten Free
    • Preparation time: 5 minutes, plus marinating
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 20 minutes to 25 minutes 25 minutes

    Serves: 4


    • 4 tbsp red wine vinegar
    • 2 tbsp redcurrant jelly
    • ½ x 15g pack fresh rosemary
    • 2 cloves garlic, thinly sliced
    • 4 English lamb loin chops, trimmed of fat, from the meat service counter
    • 1 tbsp olive oil


    1. In a shallow, non-metallic dish, mix together the red wine vinegar and redcurrant jelly. Strip the leaves from the rosemary stalks, set a few aside to garnish, and finely chop the remainder.
    2. Stir into the redcurrant mixture with the garlic. Add the lamb and turn in the mixture; then allow to marinate for 5-10 minutes.
    3. Heat the olive oil in a large frying pan over a medium heat, then add the lamb with its marinade and cook for 15-20 minutes, turning halfway through, until the lamb is done to your liking and the sauce has reduced to a sticky consistency.
    4. Serve the lamb with mashed potatoes and steamed sugar snap peas. Garnish with the reserved rosemary.

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    Cook's tips

    For a barbecue, cook the lamb with its marinade in foil parcels over a moderate heat.

    Drinks recommendation

    With so many flavours, this dish demands a wine made from more than one grape variety.


    Average user rating

    4 stars