These tasty glazed lamb chops will be delicious cooked outside on the barbecue or under the grill. Loin chops are brushed with a combination of fresh rosemary and thyme leaves and redcurrant jelly and cooked in a foil parcel and served with some cherry tomatoes on the vine. Perfect for alfresco eating.
If you would like to know more about the Lamb in our shop and how we source it click here >>
Ingredients For Glazed Lamb Chops
4 lamb loin chops from Morley Butchers
4 fresh rosemary sprigs/leaves
Large handful fresh thyme leaves
4 tablespoons redcurrant jelly
12 small cherry tomatoes on the vine
2 teaspoons rapeseed or olive oil
salt and pepper for seasoning
Cooking Method For Glazed Lamb Chops
Light your BBQ early, if you are using charcoal so you have a good even heat for your cooking later
In a small bowl, mix together the herbs, redcurrant jelly, oil and seasoning. Bruise the herb leaves with the back of your knife to release the flavoursome oils and aromas.
Place each chop on a large foil square and brush generously on both sides with the herb mix. Season well with salt and pepper. Put three tomatoes on top of each chop. Seal the foil to form a parcel.
Cook on a prepared BBQ with a lid for 12–16 minutes. 3-4 minutes before the end of the cooking time, loosely open the parcels and continue to cook under the covered BBQ. Alternatively, preheat the oven to gas mark 6/200°C/180°C fan, pop the parcels on a baking sheet and cook for 25–30 minutes. 10 minutes before the end of the cooking time, gently open the parcels and return to the oven for the remainder of the cooking time.
Serve the chops with a green salad and focaccia bread would be a great combination.
This lamb chop recipe and image comes from Simply Beef & Lamb pay them a visit.