Speedy peppered chops

Prep: 10 mins
Cook: 30 mins
Speedy peppered chops

4 lean lamb chops or lamb cutlets

2 tsp whole black peppercorns, crushed

1 tsp dried thyme


1 tbsp sunflower oil

1 small onion, peeled and finely chopped

1/4 pint of good lamb stock

1 tbsp redcurrant jelly

Knob of unsalted butter

Parmesan mash, to serve

Seasonal vegetables, to serve

Combine the peppercorns and thyme in a small bowl. Move onto a large, shallow dish.

Sprinkle the lamb with salt and pepper. Roll in the peppercorn mix to coat both sides.

Pour the oil into a non-stick frying pan and set over medium heat. Add the cutlets and cook for about 6 to 8 minutes on each side. Move onto a warm dish, cover with foil then set aside, keeping it warm.

Tip the onions into the frying pan and cook for about 3 or 4 minutes, until light gold and tender.

Pour in the lamb stock and the redcurrant jelly. Bring to the boil and reduce by half. This should take about 5 or 6 minutes. Take off the heat then beat in the butter.

Uncover the lamb chops and serve alongside Parmesan mashed potatoes and seasonal vegetables.


Preparation Time
10 minutes

Cooking Time
30 minutes

Main ingredients
Vegetables, Lamb

Recipe Type
Dinner, Easy, Entertaining, Family Dinners, Quick Meals

Level of Difficulty

Other recipes you may like