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.
- 6 lean lamb cutlets or chops
- 100g Seville orange marmalade
- 2 teaspoons Dijon mustard
- 1 tablespoon white wine vinegar
- 2 teaspoons freshly chopped rosemary leaves
- 2 teaspoons rapeseed oil
- 6 sprigs fresh thyme
In a small bowl mix the marmalade, mustard and vinegar together.
Put the chops on a chopping board, season and sprinkle with the rosemary on both sides.
Heat the oil in a non-stick frying pan and cook the chops for 6-8 minutes, turning once.
Add the marmalade mixture and thyme, reduce the heat and cook for a further 6-8 minutes until the sauce thickens and caramelises.
Serve with sweet potato mash and seasonal vegetables.