Our sticky lamb chops with Worcestershire Sauce and redcurrant jelly glaze and roasted vegetables is a one pan meal that is healthy, tasty and quick to cook. An effortless yet delicious lamb dish that’s perfect for weeknight suppers.
Weeknight suppers aren’t a time for complicated recipes. They’re a time for easy, nutritious food that doesn’t take too long in preparation or to cook – for who has time to spare in the evenings after coming home from work? – and (most importantly) is both healthy and tastes delicious.
This recipe for easy sticky lamb chops with Worcestershire Sauce and redcurrant jelly glaze and roasted vegetables ticks all those boxed. It’s all cooked in one roasting pan; quickly prepared, it’s the perfect recipe for effortlessly delivering maximum flavour with minimum kitchen time.
How do I prepare easy sticky lamb chops with Worcestershire Sauce and redcurrant jelly glaze and roasted vegetables?
As soon as you get home, switch on your oven to 200C/Gas mark 5. Wash and chop a selection of Mediterranean vegetables such as peppers, onions, garlic, courgettes, and cherry tomatoes. I recommend that you don’t use root vegetables, as they take too long to roast (Or, for a quick cheat, use a pre-prepared selection of roasting vegetables from the supermarket.)
Chop 1/2 a lemon into wedges. Spread the vegetables and lemon out in a large roasting dish, add a tablespoon of good quality olive oil, and season well with salt and pepper. With your hands, turn the vegetables so that they’re all coated with oil.
In a small bowl, mix 1 teaspoon of Worcestershire Sauce and 1 teaspoon of redcurrant jelly. Heat in the microwave for a few seconds until the jelly is melted and then mix together. Brush onto both sides of the chops, then put them on top of the prepared vegetables. Garnish each with a sprig of rosemary and a sprinkle of salt.
Pop the vegetables and lamb into the preheated oven for about 20 minutes. Timings will depend on how you like your lamb and vegetables; we like some crunch to the veg and the lamb to be rare to medium rare.
If you like your vegetables cooked more, give them five minutes in the oven before adding the lamb. Or, if you want the lamb cooked to medium, then roast the whole dish together for about 25 minutes or so. Exact timings will depend on your oven, the size of the chunks of vegetables and the thickness of the chops.
I don’t like Worcestershire Sauce. What can I use instead?
Not everybody likes the strong anchovy flavours in Worcestershire Sauce. It’s not a problem! Just use a teaspoon of soy sauce instead; if possible, use a less sweet version such as a light Chinese sauce. Remember that soy sauce contains gluten, so if you need this dish to be gluten free use tamari.
This is a healthy dish: lamb is an excellent source of protein, vitamins B3, B5, B6 and B12, and potassium and phosphorus, all of which help maintain your immune system, promote general health and well-being and help reduce tiredness and fatigue. There is minimal added fat in this recipe; just enough to coat the roasted vegetables.
Notwithstanding the health benefits, I love the flavour of lamb. We always look to buy quality ingredients, and by buying Quality Standard Lamb we have confidence from an assured supply chain and meat that has been selected for quality. Look for the Quality Standard Lamb logo when shopping.
The Quality Standard scheme is run by Simply Beef and Lamb, which itself is run by the Agriculture and Horticulture Development Board (AHDB). The AHDB is a statutory levy board, independent of the government and the industry, funded by farmers, growers and others in the supply chain. Look for the logo when buying your lamb.
Obviously, one of the ingredients of this dish is redcurrant jelly. If you’re a smaller household, like us, then you might find yourself with most of a jar of redcurrant jelly sitting in the fridge getting a little close to its best before date. If so, here are a few ideas on how to use up that jar and minimize food waste.
7 ways to use up the jar of redcurrant jelly
- Dollop a big spoon into gravy, especially for a joint of lamb.
- Baked cheese: Place a teaspoon of jelly on top a Camembert (in its wooden box, paper removed) or goats cheese with rind (such as Capricorn, in a ramekin dish). Bake at 180C for about 15 minutes, until runny. Serve with crudities.
- Add a tablespoon to casseroles and stews – it is especially good with beef or venison.
- Thinly spread on bread or baguette with a slice of brie in an sandwich or toastie.
- Use in jam tarts or thumb print cookies.
- Add to red cabbage before braising in a covered dish in the oven.
- Add to stewed fruit.
An easy, healthy and flavourful weeknight dish. Glazed lamb chops before roasting them with vegetables for 20-15 minutes for perfect sticky lamb chops.
- 1 courgette
- 1 small onion or 2 shallots
- 10 cherry tomatoes
- 1/2 red pepper
- 1/2 yellow pepper
- 1/2 lemon
- 1 tbsp vegetable oil
- salt and pepper to taste
- 1 tsp Worcestershire Sauce
- 1 tsp redcurrant jelly
- 4 lamb chops
- salt and pepper to taste
Heat oven to 190C/Gas mark 5.
Wash and cut the vegetables. Discard the pepper seeds and slice the peppers into strips. Cut the onion into 8, and the courgette into slices. Slice the lemon into wedges.
Add to a large roasting dish (14"x10"/36x25cm). Add the oil and seasoning. Toss the vegetable so that they're coated in oil, and spread evenly in the roasting dish. Add the lemon, giving each wedge a squeeze to release the juice.
Mix Worcestershire Sauce and redcurrant jelly in a small bowl. Microwave for 10 seconds, and mix together.
Brush the mixture onto both sides of the lamb chops. Season with salt and pepper. Add the chops to the vegetables.
Roast for about 20-25 minutes until the lamb is cooked to preference.
Recipe feature of Easy Sticky Lamb Chops With Worcestershire Sauce and Redcurrant Jelly Glaze and Roasted Vegetables commissioned by Simply Beef and Lamb. All opinions our own.