Spicy Lamb Chops


Spicy Lamb Chops

Prep Time ~20 Mins Cooking Time ~ 1 Hr
Approx Cost ~ £9 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tip ~ Mango chutney can be used instead of apricot jam in the sauce.


2 tablespoons vegetable oil

4 lamb chump chops

1 onion, chopped

1 green pepper,

1 teaspoon ground cumin

1 teaspoon chilli powder

1 tablespoon apricot jam

1 teaspoon tomato puree

1 teaspoon Worcester sauce

1 tablespoon wine vinegar

½ pint chicken stock -use 1 chicken stock cube

1 small tin chopped tomatoes

2oz salted peanuts

salt and ground black pepper

1 tablespoon cornflour

2 tablespoon water


  • Heat oil in a large frying pan and quickly brown the chops on both sides. Remove to a large casserole dish.
  • Fry the onion and pepper in the pan juices until lightly browned.
  • Add the cumin and chilli powder to the onions and cook over a high heat for 2-3 minutes, stirring constantly.
  • Lower the heat and add the apricot jam, tomato puree, Worcester sauce, vinegar, stock, tomatoes and peanuts to the pan and bring to the boil.
  • Add salt and pepper, then pour over the chops.
  • Cover and cook in a preheated oven 180C, 360F, Gas Mark 4 for 35-40 minutes.
  • Remove the chops from the casserole and arrange on a serving dish.
  • Mix the cornflour and water together and stir into the sauce. Cook stirring until it is thickened, then pour over the chops.