Sticky Citrus Lamb Chops Sticky Citrus Lamb Chops

Sticky Citrus Lamb Chops

A tangy lamb dish that is on the table in under 20 minutes.  Lamb chops are seasoned and pan fried with freshly chopped rosemary then cooked with mustard, Seville orange marmalade and a little white wine vinegar until thick and syrupy.  Serve with buttery mash and seasonal vegetables.

prep time
5 mins

cook time
20 minutes

2 people


  • 6 lean lamb cutlets or chops
  • 100g/4oz Seville orange marmalade
  • 10ml/2tsp Dijon mustard
  • 15ml/1tbsp white wine vinegar
  • Salt and freshly milled black pepper
  • 10ml/2tsp freshly chopped rosemary leaves
  • 10ml/2tsp rapeseed oil
  • 6 sprigs fresh thyme


  1. In a small bowl mix the marmalade, mustard and vinegar together.

  2. Put the chops on a chopping board, season and sprinkle with the rosemary on both sides.

  3. Heat the oil in a non-stick frying pan and cook the chops for 6-8 minutes, turning once.

  4. Add the marmalade mixture and thyme, reduce the heat and cook for a further 6-8 minutes until the sauce thickens and caramelises.

  5. Serve with sweet potato mash and seasonal vegetables.