Herby Redcurrant Lamb Chops

READY IN: 25mins
Recipe by English_Rose

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.

Top Review by Sarah Boudjema

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.

Ingredients Nutrition


  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.

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