This is a wonderful recipe for lamb chops. They are both marinated AND served with a delicious sauce.
These lamb chops are marinated in a luscious combination of soy sauce and brown sugar. Then, after marinating in that wonderful mixture, they are roasted. Now you serve your amazing lamb chops with a delectable (and easy to make) red currant jelly and coriander sauce.
I love red currant jelly. It is actually my favorite jelly or jam. So finding this recipe for lamb chops topped with a red currant sauce automatically made them a must try for me. And it is so good.
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. Cooking time does depend on the thickness of your chops though, so if your chops are thin, reduce the roasting time and check for the level of doneness you want.
Lamb Chops with Red Currant Sauce
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
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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