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


  • 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


  1. In 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.
  2. Heat 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.
  3. Drain 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.

Printable Recipe Card

About Emerald Isle Lamb Chops

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

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