Emerald Isle Lamb Chops

Sue Stone


Posted for Culinary Quest - Ireland

Note: Prep time does not include marinating time for lamb chops.


★★★★★ 1 vote

4 to 6
15 Min
20 Min
Stove Top


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2 Tbsp
vegetable or olive oil, divided
2 Tbsp
coarse dijon mustard
1 Tbsp
irish whiskey
1 Tbsp
minced fresh rosemary
2 tsp
minced garlic
1-1/2 lb
loin lamb chops (about 6 chops)
1/2 tsp
1/2 tsp
black pepper
3/4 c
dry white wine
2 Tbsp
black currant jam
1 to 2 Tbsp
butter, cut into pieces

How to Make Emerald Isle Lamb Chops


  • 1In a small bowl, combine 1 Tablespoon oil, mustard, whiskey, rosemary and garlic to form a paste. Season lamb chops with salt and pepper; spread paste over both sides. Cover and marinate at room temperature for 30 minutes, or refrigerate 2 to 3 hours.
  • 2Heat remaining 1 Tablespoon oil in large skillet over medium-high heat. Add lamb chops in a single layer; cook 2 to 3 minutes per side or until desired doneness. Remove to serving plate and keep warm.
  • 3Drain excess fat from skillet. Add wine; cook and stir about 5 minutes, scraping up browned bits from bottom of skillet. Stir in jam until well blended. Remove from heat; stir in butter until melted. Serve sauce over lamb chops.

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About Emerald Isle Lamb Chops

Course/Dish: Steaks and Chops
Main Ingredient: Lamb
Regional Style: UK/Ireland

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