• Save to your scrapbook
  • Save to your scrapbook

    Sticky Lamb Skewers with Redcurrant Sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    • Audio recipe

      Audio recipe

      Sticky Lamb Skewers with Redcurrant Sauce

      Download the audio file.

    Sticky Lamb Skewers with Redcurrant Sauce

    These succulent lamb chops, cooked in a fruity sauce, make a quick and easy meal. They’re delicious served with a pile of buttery mash.

    • Gluten Free
    • Preparation time: 5 mins, plus 5-10 minutes marinating
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 25 minutes to 35 minutes 35 minutes

    Serves: 4


    • 4 tbsp red wine vinegar
    • 2 tbsp redcurrant jelly
    • ½ x 15g pack fresh rosemary
    • 2 cloves garlic, thinly sliced
    • 4 British lamb loin chops, from the chiller cabinet
    • 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, then finely chop the remainder. Stir into the redcurrant jelly mixture along with the garlic.
    2. Cut 4 wooden skewers down by about a third and use them to spear the chops. This will hold them in place during cooking. Add the lamb to the redcurrant jelly marinade and leave for 5-10 minutes, turning once.
    3. Heat the oil in a large frying pan over a medium heat. Add the lamb with its marinade and cook for 15-20 minutes, turning halfway through, until the meat is cooked to your liking and the sauce has reduced to a sticky consistency.
    4. Garnish the lamb with the reserved rosemary and serve with mashed potato and steamed purple-sprouting broccoli.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Use succulent Welsh lamb for this dish, when in season.

    Drinks recommendation

    The rich fruity flavours of Spanish wine, make it a good match for this dish.


    Average user rating

    3 stars