Griddled Lamb Chops with Red Pepper Sauce

Griddled lamb chops with a glowing, sweet-sour sauce, served on a bed of lightly cooked spinach - a colourful dinner party dish from the Tanner Brothers
By James Tanner
Griddled Lamb Chops with Red Pepper Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 2 red peppers, hopped and deseeded
  • 1 shallot, peeled and finely chopped
  • 1/2 clove garlic, finely chopped
  • olive oil, for frying
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 4 tbsp white stock, e.g. chicken stock, or hot water
  • salt, and freshly ground black pepper
  • 4 chump lamb chops
  • lightly cooked spinach, to serve


1. Sweat the peppers, shallots, garlic and a pinch of seasoning with a little olive oil in a heavy-based saucepan over medium heat. Once softened, add the balsamic vinegar, honey and stock, and bring to the boil. Transfer to a blender and blend on high speed until you have a smooth sauce. Pass the sauce through a fine mesh sieve and keep warm.

2. Place a griddle pan over high heat. Once hot, cook the lamb chops for 3 minutes on each side (do not use oil, as this will blacken the meat), then leave to rest for 5 minutes.

3. Once the lamb is rested, place each chop on a bed of spinach and drizzle with the red pepper sauce.

Rate This Recipe