Sweet ‘n Tangy Rosemary Lamb Chops

Sweet 'n Tangy Rosemary Lamb Chops - close up I’m documenting yet another recipe lifted from Cooking For Engineers (C4E), woohoo!

I made this twice because they sell 5 frozen lamb chops in a pack. The 1st time I made it, I understood why one must follow measurements, unless you’re a pro chef and can gauge everything for yourself. So yes, I learned from my mistake!

Luckily it wasn’t utterly dreadful, so can still eat the chops. My 2nd time making it was much, much better. So was my dinner.

I wanted to make this because it’s pan seared and not grilled. As such, I do not have the capacity to grill anything at the moment ๐Ÿ™ Well I could, except that I’d have to fan out the smoke from the kitchen. And possibly smell like lamb chops for a couple of days.

My ingredients:
250ml orange juice
250ml pineapple juice
5 cloves garlic, minced (‘cos I love garlic)
1 onion, chopped
1/2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
4 stems rosemary (for dried rosemary, use 2 tsp)
1 Tbs extra virgin olive oil
2 to 4 lamb chops (I think shoulder is best)

Sweet 'n Tangy Rosemary Lamb Chops - marinade

1 – Have ingredients. Lamb not shown here ‘cos they were being unfrozen in the living room under the ceiling fan. Olive oil not shown here ‘cos I forgot.

2 – Mix everything together EXCEPT for rosemary, lamb and olive oil. Take out about 1/4 of this mixture to use as marinade, leave the remaining 3/4 alone for the sauce later.

3 – In a plastic bag (or Ziploc if you’re so posh), put in the lamb chop one by one. In between, sandwich the rosemary stems (or dried rosemary).

4 – Seal the bag with as little air as possible. Put in fridge to marinade for 1 – 4 hours. C4E says you shouldn’t marinade for more than 4 hours, ‘cos “… the pineapple juice contains enzymes that will tenderize the lamb by breaking down the protein structures. Marinating too long may result in an undesirable mushy texture.”

Sweet 'n Tangy Rosemary Lamb Chops - cooking

1 – After about 3 hours, I took out my lamb. Pat dry with kitchen towel, try to remove bits of onions from the surface.

2 – In a stainless steel pan (or wok with flat bottom if you don’t have a pan like me), heat up the olive oil. Be sure to coat the flat bottom part with a layer of oil. Medium heat should do it.

3 – Put in lamb chops to cook for 4 mins each side. After my 1st try, I got smart and used a splatter screen for my 2nd try. You should be smart like me.

4 – After 4 mins each side, my chops looked like this. If yours turned out well, they should too, heh ๐Ÿ˜›

Sweet 'n Tangy Rosemary Lamb Chops - sauce

Remove the chops from the pan. Time to make the sauce! Turn on the heat to medium-high, pour in the remaining marinade into the pan, use a wooden spatula to stir stir stir. Let the sauce reduce until it’s thickened. It took me about 10 – 15 mins to do this, am not sure if that’s the proper timing but that was how long my sauce took to thicken. If you’ve any insight on this, let me know.

Ccoop the sauce and pour on your lamb chop.

Sweet 'n Tangy Rosemary Lamb Chops

Pretty good, but I reckon you’d be sick of the sweet ‘n tangy sauce if you had too much of it. Can’t eat these rich food every day!

/end community service message.



  1. u know i heart lamb right

  2. wah looks really good!

  3. Maybe a little cornstarch to thicken the sauce. I still prefer cooking lamb and salmon in the oven cuz the fats will drain out together with some of my guilt. Lamb very easy to marinate with any old sh*t in your pantry cuz the meat is already so yums.

  4. LT: Really? What a coincidence, me too! ๐Ÿ˜›

    KY: because it’s fatty, yum!

    Tai: I did thought of cornstarch! Thing is, it always thicken to desired.. err, thickness. It just takes me too long? Maybe I’m impatient. I always thought making the sauce should be a quicker and faster thing as your meat is waiting to be served.

  5. wow, these look so yum!

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