Lamb Chops with Minty Pepper Jelly Pan Sauce Recipe

Name: Lamb Chops with Minty Pepper Jelly Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 loin T-bone lamb chops, about 1 1/2 pounds; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper, plus pinch for seasoning; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 1 tablespoon all-purpose flour; 2 jalapeno peppers, stemmed, seeded and minced; 1/3 cup white wine; 3/4 cup chicken stock or low-sodium canned chicken broth; 1/2 cup pepper jelly; 1/4 teaspoon crushed red pepper; 3 tablespoons chopped fresh mint leaves

Servings: persons

8 loin T-bone lamb chops, about 1 1/2 pounds
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus pinch for seasoning
2 tablespoons olive oil
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
2 jalapeno peppers, stemmed, seeded and minced
1/3 cup white wine
3/4 cup chicken stock or low-sodium canned chicken broth
1/2 cup pepper jelly
1/4 teaspoon crushed red pepper
3 tablespoons chopped fresh mint leaves

1
Season the lamb chops on both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
2
Heat a large skillet over medium-high heat and add the olive oil.
3
When hot, add 1 tablespoon of the butter and add the chops.
4
Cook about 4 minutes per side for medium-rare.
5
Transfer to a platter and cover to keep warm while you make the pan sauce.
6
Add the flour and jalapenos to the drippings in the pan and cook, stirring, until the flour is lightly browned, about 2 minutes.
7
Add the white wine and cook until reduced and peppers are tender, about 2 minutes.
8
Add the chicken broth and cook until the sauce has thickened and reduced slightly, stirring to loosen any browned bits on the pan bottom, about 3 minutes.
9
Add the pepper jelly and crushed red pepper and stir to combine.
10
Reduce the heat to low and cook until the jelly is melted and the sauce is thick enough to coat the back of a spoon, about 3 minutes.
11
Remove from the heat and stir in the mint and the remaining 2 tablespoons of butter.
12
Season with remaining 1/4 teaspoon of salt and a pinch of pepper.
13
Serve the sauce with the warm lamb chops, about 1/4 cup per person.

842

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 loin T-bone lamb chops, about 1 1/2 pounds, 3/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, plus pinch for seasoning, 2 tablespoons olive oil, and more.

Yes, Lamb Chops with Minty Pepper Jelly Pan Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Chops with Minty Pepper Jelly Pan Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions