Lea and Perrins Lamb Chops

Total Time
Prep 15 mins
Cook 10 mins

A classic Kiwi dish from New Zealand, sure to please!


  1. Mix together the Lea and Perrins Worcestershire Sauce, sherry and ginger and pour into a large zip-lock bag. Add the lamb chops, seal and toss to coat in the marinade. Refrigerate for 10-15 minutes.
  2. Pan fry the lamb chops in olive oil in a hot frying pan till done to your liking. Or grill under a high heat turning once only.
Most Helpful

Great flavor and different from the regular lamb chop recipe I marinated them for several hours in the fridge then pan fried them - Will do again Sharon thanks

Bergy December 28, 2009

Wonderful, marinade did not detract from the perfection of my "little pieces of gold" (as MDM called them), simply delightful. Timed per instant-read-thermometer. Note: the Worcestershire sauce and sherry also act as a tenderizer. I don't think this needed tenderizing, but possibly it made the meat seem better than it was. In the privacy of our home, we gnawed off all meat! Served with a superb Australian Rosemount Shiraz. Thanks for sharing this recipe, Sharon. Made for ZWT5 Australia/New Zealand region.

KateL May 21, 2009

DH and I served this tonight for dinner and thought it was good. I agree with the other reviewers that the chops were moist and that there is little prep, so it makes for a good meal if you are in a hurry. I'm not sure I would make this again (personal taste), but I appreciated how quickly this came together tonight when I was in a hurry and I thought it was worth the try. Thanks!

Dr. Jenny April 01, 2008