Lamb Chops with Red Currant Sauce

2013-05-09
lamb chops
Average Member Rating

(4 / 5)

4 5 2
Rate this recipe

2 people rated this recipe

  • Yield : 8 chops
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 20m
  • Ready In : 25m

Nutritional Info

This information is per serving.

  • Calories

    493
  • Calories from Fat

    235
  • Total Fat

    26.1g
  • Saturated Fat

    6.2g
  • Trans Fat

    0.0g
  • Cholesterol

    153mg
  • Sodium

    874mg
  • Total Carbohydrates

    6.5g
  • Dietary Fiber

    0.8g
  • Sugars

    3.8g
  • Protein

    48.6g
  • Vitamin A

    2%
  • Vitamin C

    9%
  • Calcium

    4%
  • Iron

    24%
Add to Recipe Box

This is a wonderful recipe for lamb chops.

They are marinated in a luscious combination of soy sauce and brown sugar, roasted, then served with a delectable red currant jelly and coriander.

It is an amazing combination of tastes!

Lamb Chops with Red Currant Sauce

gluten free recipe

Ingredients

  • 8 rib lamb chops
  • 2 tablespoons oil
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • salt and freshly ground pepper
  • 1 teaspoon lemon juice
  • For the Sauce:

    2 tablespoons oil
  • 1 onion, finely chopped
  • 2 tablespoons sherry
  • 2 tablespoons water
  • 2 tablespoons red currant jelly
  • 1 teaspoon ground coriander
  • 1 tablespoon parsley

Method

Step 1

Put the chops in a plastic bag with the oil, soy sauce, brown sugar seasoning and lemon juice. Place the bag in a dish and leave them to marinate for several hours in the refrigerator. Turn the bag over a few times to ensure all of the meat makes contact with the marinade.

Step 2

Preheat the oven to 400°F.

Step 3

Arrange the chops on a rack in a roasting pan and roast 15 - 20 minutes.

Step 4

While the chops are roasting, make the sauce. Heat the oil in a pan and cook the onion for 3 minutes. Add the remainder of the marinade from the chops and simmer for a few minutes. Add the sherry, water, red currant jelly, coriander, and seasoning. Simmer for 15 minutes. Thicken the sauce by cooking it down for a few minutes or by mixing 1 tablespoon cornstarch with 1 tablespoon water. Add a little warmed sauce and return to the saucepan. Stir and cook until the sauce is slightly thickened.

Step 5

Serve the chops with the sauce poured over. It is great over steamed rice.

Variation:

  • If you want a bit more color and like the idea of the addition of more fruit to the recipe, add a small drained can of pineapple pieces to the sauce. I personally like it without, but suit your own taste.
  • The recipe is gluten free if you make sure the soy sauce you use is gluten free. Some are not.

Did You Know?…

Lamb chops are traditionally served quite rare. Cook them a little longer if you prefer them more well cooked, but ideally they are best with at least a bit of pink in the center.

Roasting them the length of time called for in this recipe should create a perfectly rare lamb chop recipe.

If you like this recipe, I’d love you to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment below.

Click here to add your own favorite recipes.

Have a look at one of our other lamb chops recipes here.

Share Button

Facebook Comments

comments so far

Write a review or comment

  • Login
  • Forgot Password
Join Cooking Nook now and enjoy the benefits of membership:
  • Share your own recipes
  • Save recipes to your personal Recipe Box
  • Post reviews and comments
  • Rate recipes
  • and more!!