The lamb chops are slow-cooked to perfection, resulting in a tender and flavourful dish with a rich, savory sauce. Serve with creamy mashed potatoes and steamed vegetables for the ultimate comfort meal.
Tips for Best Results:
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For extra tenderness, marinate the lamb chops in a bit of the sauce mixture for 1-2 hours before cooking.
If you prefer a richer sauce, stir in a knob of butter or a splash of cream just before serving.
For a smokier flavour, sear the lamb chops over high heat for an extra minute before baking.
Leftovers?
Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop or in the oven at 160°C (320°F).
Enjoy your delicious tender oven-baked lamb chops!
Ingredients
- 6 large lamb chops or 10 small lamb chops
- salt and freshly ground black pepper to taste
- 2 tbsps olive oil
- 1 knob butter about 1 tablespoon
- 125ml tomato puree
- 125ml Peach Chutney Mrs Ball’s brand recommended for authentic flavour
- 15ml Worcestershire sauce
- 15ml honey
- 15ml brown vinegar
- 5ml mustard Dijon or yellow mustard, any brand
- 5ml boield water
- fresh rosemary, finely chopped for garnish – optional
Method
reheat your oven to 180°C (or 170°C for fan ovens).
- Season the lamb chops well with salt and pepper.
- Brown them in a little olive oil and butter for about 3 minutes per side until nicely golden.
- Mix the sauce: Stir together the tomato puree, chutney, Worcestershire sauce, honey, vinegar, mustard, and a splash of boiled water.
- Pour the sauce over the lamb and let it come to a gentle boil.
- Cover and bake for about 1½ hours, adding a bit of water if the sauce gets too thick.
- Serve the tender lamb with creamy mash and your favourite veggies. Add a sprinkle of rosemary if you like.
Delicious Tender Oven-Baked Lamb Chops
A comforting dish, perfect for a rainy or cold day.
Ingredients
- 6 large lamb chops or 10 small lamb chops
- salt and freshly ground black pepper to taste
- 2 tbsps olive oil
- 1 knob butter about 1 tablespoon
- 125ml tomato puree
- 125ml Peach Chutney Mrs Ball's brand recommended for authentic flavour
- 15ml Worcestershire sauce
- 15ml honey
- 15ml brown vinegar
- 5ml mustard Dijon or yellow mustard, any brand
- 5ml boield water
- fresh rosemary, finely chopped for garnish – optional
Instructions
- Preheat the oven:Set your oven to 180°C (356°F). If using a fan-assisted oven, reduce the temperature by 10 degrees.
- Season the lamb chops:Generously season both sides of the lamb chops with salt and freshly ground black pepper.
- Sear the lamb chops:Heat olive oil and butter in a large oven-safe skillet over medium-high heat.Once the butter is melted and the oil is shimmering, add the lamb chops in a single layer.Sear for about 3 minutes per side until they develop a golden-brown crust.Remove from heat.
- Prepare the sauce:In a small bowl, combine tomato puree, chutney, Worcestershire sauce, honey, brown vinegar, mustard, and boiled water. Mix well until fully combined.
- Combine and bring to a boil:Pour the sauce mixture over the lamb chops in the skillet.Return the skillet to medium heat and bring the sauce to a gentle boil, stirring occasionally.
- Oven-baking the lamb chops:If your skillet is oven-safe, cover it with a lid or foil and transfer it directly to the oven.If your skillet is not oven-safe, carefully transfer the lamb chops and sauce to a deep oven dish, ensuring the chops are submerged in the sauce. Cover with a lid or foil.Bake for 1 hour 30 minutes, checking occasionally to ensure the sauce isn’t drying out. If needed, add a splash of water.
- Serving:Once the lamb is tender and the sauce has thickened, remove from the oven.Garnish with freshly chopped rosemary (optional).Serve hot with creamy mashed potatoes and a side of steamed vegetables such as green beans, carrots, or peas.