Herby Redcurrant Lamb Chops
Elevate your dinner table with these Herby Redcurrant Lamb Chops, a dish that combines tender, pan-seared lamb with a luscious, glossy redcurrant sauce. Marinated in a fragrant blend of fresh rosemary, thyme, garlic, and olive oil, these lamb chops are bursting with aromatic flavors. The sweet and tangy redcurrant glaze—enhanced with balsamic vinegar, honey, and a touch of butter—adds a sophisticated twist that perfectly balances the savory richness of the meat. Ready in just 35 minutes, this elegant centerpiece is ideal for special occasions or an indulgent weeknight treat. Serve with roasted vegetables or creamy mashed potatoes for a meal that's as satisfying as it is stunning. Perfect SEO keywords: herby lamb chops, redcurrant sauce, rosemary lamb recipe, quick lamb dinner, flavorful lamb chops.
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Recipe Information
Ingredients
- 8 pieces Lamb chops
- 2 sprigs Fresh rosemary
- 1 tablespoon Fresh thyme
- 3 pieces Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Redcurrant jelly
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Honey
- 0.25 cup Chicken stock
- 1 tablespoon Butter
Instructions
Rinse the lamb chops under cold water and pat them dry with paper towels.
Strip the rosemary leaves from the sprigs and finely chop them along with the thyme.
Peel the garlic cloves and mince them finely.
In a small bowl, combine the chopped rosemary, thyme, garlic, olive oil, salt, and black pepper to make a herb marinade.
Rub the herb marinade evenly over both sides of each lamb chop. Set aside to marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 2 hours for a deeper flavor.
Preheat a skillet or grill pan over medium-high heat. Sear the lamb chops for 2-3 minutes per side for medium-rare, or cook to your desired level of doneness. Remove from the skillet and let them rest under foil for 5 minutes.
While the lamb chops are resting, prepare the redcurrant sauce. In the same skillet, combine the redcurrant jelly, balsamic vinegar, honey, and chicken stock over medium heat.
Stir continuously until the sauce thickens slightly and has a glossy texture, about 4-5 minutes. Stir in the butter for a silky finish.
Plate the lamb chops and drizzle the redcurrant sauce generously over them. Serve immediately with your choice of sides, such as roasted vegetables or creamy mashed potatoes.
Nutrition Facts
Calories |
720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 8.9 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 569 mg | 12% | |
*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.
