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Tender Oven-Baked Lamb Chops With Peach Chutney
Irene's Kitchen

Delicious Tender Oven-Baked Lamb Chops

A comforting dish, perfect for a rainy or cold day.
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Prep Time 10 minutes
1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: Lunch, Main Course
Cuisine: South African
Ingredients Method

Ingredients
  

  • 6 large lamb chops or 10 small lamb chops
  • salt and freshly ground black peppe to taste
  • 2 tbsps olive oil
  • 1 knob butter about 1 tablespoon
  • 125ml tomato puree
  • 125ml Peach Chutney Mrs Ball's brand recommended for authentic flavour
  • 15ml Worcestershire sauce
  • 15ml honey
  • 15ml brown vinegar
  • 5ml mustard Dijon or ellow mustard, any brand
  • 5ml boiled water
  • fresh rosemary finely chopped for garnish - optional

Method
 

  1. Preheat the oven:
    Set your oven to 180°C (356°F). If using a fan-assisted oven, reduce the temperature by 10 degrees.
  2. Season the lamb chops:
    Generously season both sides of the lamb chops with salt and freshly ground black pepper.
  3. Sear the lamb chops:
    Heat olive oil and butter in a large oven-safe skillet over medium-high heat.Once the butter is melted and the oil is shimmering, add the lamb chops in a single layer.Sear for about 3 minutes per side until they develop a golden-brown crust.Remove from heat.
  4. Prepare the sauce:
    In a small bowl, combine tomato puree, chutney, Worcestershire sauce, honey, brown vinegar, mustard, and boiled water. Mix well until fully combined.
  5. Combine and bring to a boil:
    Pour the sauce mixture over the lamb chops in the skillet.Return the skillet to medium heat and bring the sauce to a gentle boil, stirring occasionally.
  6. Oven-baking the lamb chops:
    If your skillet is oven-safe, cover it with a lid or foil and transfer it directly to the oven.If your skillet is not oven-safe, carefully transfer the lamb chops and sauce to a deep oven dish, ensuring the chops are submerged in the sauce. Cover with a lid or foil.Bake for 1 hour 30 minutes, checking occasionally to ensure the sauce isn’t drying out. If needed, add a splash of water.
  7. Serving:
    Once the lamb is tender and the sauce has thickened, remove from the oven.Garnish with freshly chopped rosemary (optional).Serve hot with creamy mashed potatoes and a side of steamed vegetables such as green beans, carrots, or peas.
Enjoy your delicious tender oven-baked lamb chops!