Speedy peppered lamb chops

The combination of thyme, redcurrant jelly and black pepper is a quick and easy way to jazz up lamb chops
Speedy peppered lamb chops
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 4 lean lamb chops or lamb cutlets
  • 2 tsp whole black peppercorns, crushed
  • 1 tsp dried thyme
  • salt
  • 1 tbsp sunflower oil
  • 1 small onion, peeled and finely chopped
  • 1/4 pint of good lamb stock
  • 1 tbsp redcurrant jelly
  • knob of unsalted butter


1. In a small bowl mix together the peppercorns and thyme. Transfer to a large, shallow plate.

2. Place the chops on a chopping board, season with salt and coat on both sides with the peppercorn mix.

3. Heat the oil in a non-stick frying pan and cook the chops for 6-8 minutes on each side. Transfer to a warm plate, cover and keep warm.

4. Add the onions to the frying pan and cook for 3-4 minutes, until soft and slightly coloured.

5. Add the stock and redcurrant jelly, bring to the boil and cook for 5-6 minutes, or until reduced by half. Remove from the heat and whisk in the butter.

6. Serve the chops with the sauce, Parmesan mash and seasonal vegetables.

Lamb Recipes

Rate This Recipe