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Lamb Chops with Red Currant Sauce

lamb chops with sauce

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 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.

lamb chops

Lamb Chops with Red Currant Sauce

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 sauce.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 4 Servings
Calories 758 kcal

Ingredients
 
 

  • 8 lamb chops, rib chops are specified
  • 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 coriander, ground
  • 1 tablespoon parsley

Instructions
 

  • 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.
  • Preheat the oven to 400°F.
  • Arrange the chops on a rack in a roasting pan and roast 15 - 20 minutes.
  • 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.
  • Serve the chops with the sauce poured over. It is great over steamed rice.

Nutrition

Calories: 758kcalCarbohydrates: 13gProtein: 85gFat: 38gSaturated Fat: 11gTrans Fat: 1gCholesterol: 257mgSodium: 716mgPotassium: 1155mgFiber: 1gSugar: 9gVitamin A: 88IUVitamin C: 5mgCalcium: 54mgIron: 8mg
Tried this recipe?Let us know how it was!

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.

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

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lamb chops


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