Paprika Lamb Chops with Apple Kraut

Ashbell McElveen combines lamb and apple in an exciting but simple way.
By Ashbell McElveen
Paprika Lamb Chops with  Apple Kraut
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus 15 mins marinating
  • Effort: easy


  • 50 ml groundnut oil
  • 55 g smoked paprika
  • 1/2 tsp salt
  • ground white pepper
  • 6 French-trimmed lamb cutlets, trimmed of fat and with the chop bones cleaned
  • 1 tbsp butter
  • 1 tbsp dark brown sugar
  • 3 Granny Smith apples
  • 1/2 tsp celery seeds
  • 55 ml white wine vinegar
  • 200 g crème fraiche or plain yogurt
  • 2 tbsp warm honey


1. In a small bowl mix together the oil, paprika, salt and white pepper, making a smooth paste.

2. Coat the lamb chops thoroughly with the paprika paste and marinate for 15 minutes.

3. Preheat a griddle or non-stick frying pan and sear the lamb chops for 3 minutes per side. Set aside and keep warm until serving.

4. In a heavy-based frying pan heat the butter until lightly brown. Add the brown sugar then the apple slices. Stir-fry over high heat until the apple is heated through. Add the celery seeds and white wine vinegar and mix well.

5. To serve, arrange the apple kraut on a serving plate and top with the lamb chops. Garnish with crème fraiche and drizzle with warm honey. Serve at once.

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