Lamb Chops with Raspberry Sauce Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
8 servings
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Calories
343 kcal
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Course
Dinner
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Cuisine
North American
Lamb Chops with Raspberry Sauce Recipe
Description
This recipe pairs tender lamb loin chops seasoned with sea salt and black pepper, seared on a hot cast iron pan in neutral oil to develop a browned crust while retaining juiciness. The cooking time depends on desired doneness, usually 3 to 5 minutes per side.
The raspberry sauce is made by pureeing fresh or thawed raspberries with marsala wine, honey, and garlic for sweetness and depth. Once the lamb is seared and removed, finely minced shallots are cooked briefly in the hot pan before adding the raspberry mixture. The sauce simmers until it thickens, capturing the pan’s fond for extra flavor.
Serving the lamb with the sauce spooned over, along with chopped mint and additional raspberries, adds freshness and bright accents. This dish suits elegant meals or special occasions where a balance of savory meat and vibrant fruit complements the palate.
Ingredients
- 1 cup raspberry fresh or frozen and thawed
- ½ cup marsala wine
- 1 tablespoon honey
- 1 clove garlic
- 8 lamb loin chop about 1 ½ inches thick
- 1 teaspoon salt sea salt
- 1 teaspoon black pepper
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 medium shallot finely minced
- raspberry to serve, chopped
- mint to serve, chopped
Instructions
- Place the raspberries, marsala, honey, and garlic in a blender or food processor and blend on high until smooth.
- Heat a cast iron pan over high heat. Season the lamb chops with sea salt and pepper on both sides. When the pan is hot, add the oil then immediately add the lamb chops. Sear the lamb for 3-5 minutes then turn it over and sear it for another 3-5 minutes on the other side. (3 minutes per side for medium-rare, 5 minutes per side for medium.) Remove the lamb from the pan and reduce the heat to medium-high.
- Add the shallot to the pan and cook, stirring constantly, for 2 minutes. Add the raspberry marsala sauce to the pan and let it boil rapidly until it begins to thicken, 3-5 minutes.
- Serve the lamb with the sauce overtop, some chopped mint and extra raspberries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Serving | 1 lamb chop with sauce | |
| Calories | 343kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 42g | 84% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 393mg | 16% |
| Potassium | 589mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 28mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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