Sweet Marinated Lamb Chops

Delicious or No ?

The honey in the marinade makes these caramelize superbly. And its so flavorful that you can cut the refrigeration time in half and still end up with a delicious result. 


4 servings

340 grams Red currant jelly

1/3 cup Chicken stock

2 tbsp Rosemary leaves

8 Lamb loin chops

1 Salt & pepper to serve


Lay chops down flat, side by side a a medium size square casserole dish.

Mix other ingredient and pour over chops. Coat well, both sides and place in the fridge to marinate over night (or a least 2 hours).

BBQ or pan fry chops over medium heat, reserving marinade liquid. Cook to liking- remove, cover and allow to rest.

Now add liquid to pan, bring to boil and stir occasionally until sauce has slightly reduced. Serve with salad and baked spuds.

Quite a sweet marinade, probably nice with chicken or pork. But I have to say, next time I think I’ll use the same flavours- but assemble it differently. Use the same marinade with a fillet of lamb. Incorporate the crunchy thyme potatoes, blanched beans, semi roasted tomatoes, shaved Spanish onion, slices of sweet lamb fillet, zesty gremolata into a delicious warm salad. Anyway- it’s fun playing around with different flavours.

Adapted from cookpad.com