Herby Redcurrant Lamb Chops

Total Time
Prep 5 mins
Cook 20 mins

These succulent lamb chops with their fruity, garlic and rosemary sauce make a quick meal. For a barbecue, cook the lamb with its marinade in foil parcels over a moderate heat. Time does not include marinating.


  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 snow peas. Garnish with the reserved rosemary.
Most Helpful

Nice and easy recipe, added an extra tbs of redcurrant jelly. I normally make this sauce separately in a small saucepan but cooking it all together makes the lamb extra tender.

Sarah Boudjema October 12, 2011