Tangy Summer Chops Tangy Summer Chops

Tangy Summer Chops

Delicious lamb chops, glazed with a mix of tangy marmalade, herbs, olive oil and seasoning, then cooked in the oven or on a prepared BBQ.

prep time
5 mins

cook time
30 minutes

4 people


  • 8 lean lamb loin chops or cutlets
  • 6 fresh rosemary sprigs, finely chopped
  • Large handful fresh thyme leaves, finely chopped
  • 4 tablespoons olive oil
  • 4 tablespoons lime or orange marmalade
  • 12 cherry tomatoes on the vine


  1. In a small bowl mix together the herbs, olive oil, marmalade and seasoning.
  2. Preheat the oven to 200°C,180°C Fan, Gas Mark 6.
  3. Place 2 chops on a large foil square and brush generously on both sides with the glaze. Top with 3 tomatoes on the vine.
  4. Loosely mould the foil into parcels, place on a baking sheet or roasting tin and bake for 25-30 minutes.
  5. 5-10 minutes before the end of the cooking time, gently open the parcels, and return to the oven.
  6. Serve the chops with a light pasta salad.


Alternatively, cook on a prepared BBQ.