lamb chops with redcurrant jus

Lamb chops with redcurrant Jus

A simple to prepare redcurrant sauce compliments the lamb perfectly in this dish fit for a dinner party
Course Main
Prep Time 10 minutes
Cook Time 10 minutes
Marinating (min) 30 minutes
Total Time 20 minutes
Servings 4
Calories 429kcal
Author Jacqueline Bellefontaine


  • 8 lamb chops or cutlets
  • grated zest and juice 1 orange
  • 1 clove garlic chopped
  • 1 tsp chopped fresh rosemary or ½ tsp dried rosemary
  • salt and freshly ground black pepper
  • 4 tbsp red or white wine
  • 50 g redcurrant plus extra to garnish
  • 2 tbsp redcurrant jelly


  • Place the lamb chops in a shallow non-metallic dish.
  • Combine the orange juice, zest, garlic, rosemary and seasoning and pour over the cutlets.
  • Turn to coat in the marinade. Cover and allow marinate for at least 30 minutes or for up to 12 hours.
  • Heat a griddle pan or grill, remove the lamb from the marinade and cook over a medium heat for 4 to 5 minutes each side. Keep warm.
  • Meanwhile pour the marinade into a small saucepan, stir in the wine. Add the redcurrant and cook for 5 minutes until very soft. Strain through a sieve to remove the seeds and return to the pan.
  • Stir in the redcurrant jelly and heat stirring until the sauce is well combined.
  • Serve spooned over the lamb chops and garnish with a sprig of currants


Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.) 


Calories: 429kcal | Carbohydrates: 13g | Protein: 45g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 149mg | Sodium: 163mg | Potassium: 617mg | Sugar: 12g | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 3.9mg