Dundee Lamb Chops
Elevate your dinner table with these exquisite Dundee Lamb Chops, a perfect balance of sweet, savory, and herbaceous flavors. This recipe features tender lamb chops marinated in a rich blend of Dundee marmalade, garlic, fresh rosemary, thyme, and balsamic vinegar for a tangy-sweet kick that infuses every bite. Pan-seared to golden perfection, the chops are finished with a glossy marmalade and stock reduction that’s both simple and elegant. Ready in under an hour, this dish impresses with its restaurant-quality taste, yet remains approachable for home cooks. Serve these succulent chops alongside creamy mashed potatoes or seasonal vegetables for a meal that’s as comforting as it is refined. Whether you're hosting a special occasion or elevating your weeknight dinner, Dundee Lamb Chops are a flavorful and rewarding choice your guests will rave about.
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Recipe Information
Ingredients
- 6 pieces lamb chops
- 4 tablespoons Dundee marmalade
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper, freshly ground
- 0.5 cup chicken or lamb stock
Instructions
Place the lamb chops on a large plate or in a shallow dish.
In a small bowl, mix together 2 tablespoons of Dundee marmalade, minced garlic, chopped rosemary, thyme, olive oil, Dijon mustard, balsamic vinegar, sea salt, and black pepper.
Rub the marinade onto both sides of the lamb chops, ensuring they are evenly coated. Cover the dish and let the lamb marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil to the pan if needed.
Sear the lamb chops for about 2-3 minutes per side until they develop a golden-brown crust. For medium-rare, cook an additional 2-3 minutes; adjust the cooking time as needed for desired doneness.
Remove the lamb chops from the skillet and set aside to rest, loosely covered with foil.
In the same skillet, reduce the heat to medium. Add the chicken or lamb stock and the remaining 2 tablespoons of Dundee marmalade. Stir well to deglaze the pan, scraping up any flavorful bits stuck to the bottom.
Let the sauce simmer for 3-5 minutes, stirring occasionally, until it thickens slightly.
Return the lamb chops to the skillet and coat them in the sauce. Simmer for an additional 1-2 minutes to warm through.
Transfer the lamb chops to a serving plate, spoon the sauce over the top, and garnish with extra rosemary or thyme if desired.
Serve immediately with your choice of sides, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 1023 mg | 44% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 13.7 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 621 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
