Apricot and Chutney Glazed Lamb Chops
Lamb is a classic choice for Easter and spring cooking, rich, slightly bold in flavor, and especially delicious when paired with sweet, spiced glazes that balance its natural depth.
A lot of lamb consumed globally actually comes from Australia, where sheep outnumber people by a wide margin. Because of this, Australian lamb is widely exported to countries like the United States. It is typically grass-fed, which gives it a more pronounced, slightly earthy and robust flavor compared to grain-fed lamb. That stronger flavor is exactly why lamb works so well with bold marinades and glazes like apricot, chutney, and warm spices. It can stand up to sweetness and acidity without losing its identity.
For this recipe, I took inspiration from sosaties, a traditional South African braai dish where lamb meat is marinated with curry spices, vinegar, and dried or fresh apricots. Whole apricots are often used in the marinade and cooking process, creating a sweet, caramelized finish that pairs beautifully with grilled or roasted meats. Instead of skewers, I used lamb rib chops cut from a rack, marinated them in a similar sweet-spiced profile, and finished them with a glossy apricot and chutney glaze.
Because lamb chops are a premium cut, they are best treated with care. Medium rare to medium, slightly pink in the center, is ideal for keeping them juicy and tender. Overcooking can make them firm and cause them to lose their natural richness, so do not be alarmed by a blush of pink.
When working with a rack of lamb, there is usually a fat cap along the edges. You do not need to fully remove it because this fat helps with flavor, but it is important to render it properly. Searing the chops fat side down briefly helps melt excess fat, and finishing in the oven allows it to cook through evenly without becoming greasy. Any large or excessive fat sections can be lightly trimmed, but a little rendered fat is part of what makes lamb so flavorful.
The result is a sweet, savory, deeply aromatic dish that feels special enough for Easter, but simple enough for any spring gathering or weekend dinner.
Apricot and Chutney Glazed Lamb Chops
Juicy lamb chops marinated in a sweet, tangy, and lightly spiced glaze inspired by South African and Cape Malay flavour profiles. The combination of apricot, chutney, garlic, and warm spices creates a rich balance of sweet, savory, and aromatic notes, finished with a glossy glaze and fresh herbs.
Ingredients
- ~14 lamb chops total (1½ racks + 1 pack of 6 chops)
- 2 tbsp Robertson’s Steak & Chop seasoning (or similar)
- 1½ tsp salt (adjust to taste)
- ¾ tsp black pepper
- 3 tbsp olive oil
- 6–8 whole dried apricots (plus extra if you want more sweetness in the pan)
- 1/2 cup apricot preserves
- 2–3 tbsp chutney
- 1 tbsp Worcestershire sauce
- 2–3 cloves garlic (minced)
- 1 tsp curry powder
- 1/2 tsp paprika
- 1 tbsp vinegar
- 1–2 tbsp olive oil
- Salt & pepper
- Optional: pinch onion powder
- 1/2 cup apricot preserves
- 2 to 3 tbsp chutney (mango or South African-style)
- 1 tbsp Worcestershire sauce (optional, for depth)
- 1 tbsp vinegar (apple cider or white)
- 1 to 2 cloves garlic, finely minced
- 1/2 tsp curry powder
- 1/2 tsp paprika
- Salt, to taste
- Black pepper, to taste
- 1 to 2 tbsp water (only if needed to loosen)
Instructions
- Pat lamb chops dry. Season generously with steak seasoning, salt, pepper, and optional spices. Rub well so it sticks.
- Mix all marinade ingredients until smooth, glossy, and fully combined.
- Coat lamb evenly in marinade. Cover and refrigerate for at least 1 hour (longer = better). Before cooking, let it sit out ~10 minutes.
- Combine glaze ingredients in a small saucepan over low heat. Stir until melted and smooth.
- Simmer 3–6 minutes until slightly thickened and glossy. Keep warm.
- Heat pan over medium to medium-low heat. Sear lamb 2–3 minutes per side until browned and caramelized. Render fat by briefly holding edges with tongs.
- Transfer to oven at 350°F (175°C) for 8–12 minutes, depending on thickness. The target internal temperature is in the medium range, 135–140°F (slightly pink inside).
- Rest meat for 5–10 minutes to lock in juices. Finish and serve, brush generously with warm glaze. Add the roasted apricots and optionally toasted almonds.
- Serve immediately. Store leftovers in an airtight container in the fridge for up to 3–4 days or freeze for up to 2–3 months; reheat gently to keep them juicy.
Notes
- Lamb is best served medium rare to medium with a slight pink center for maximum juiciness and tenderness
- Do not overcook the lamb as it can become firm and lose its natural richness
- Fat on lamb chops adds flavor, so only trim excess thick sections and allow the rest to render during searing
- Let the lamb rest for 5–10 minutes before glazing to help retain juices
- The apricot glaze is strictly a finishing sauce and should be applied after cooking, not during high heat
- Roasted apricots can be cooked alongside the lamb to add natural sweetness and enhance presentation
Nutrition Facts
Calories
600Fat (grams)
42 gCarbs (grams)
17 gFiber (grams)
1 gSugar (grams)
14 gProtein (grams)
40 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Red Wine Glazed Lamb Chops With Asparagus Pea Salad
Elevate your spring and summer hosting with these Red Wine Glazed Lamb Chops with Asparagus and Pea Salad, a dish that feels both elegant and effortlessly seasonal. Juicy, herb-marinated lamb chops are seared to perfection, then finished in a rich red wine glaze that adds depth and a subtle sweetness. The bold flavors of garlic, rosemary, thyme, and paprika create a beautifully seasoned crust, while the glaze brings everything together with a glossy, restaurant-quality finish.
To balance the richness of the lamb, this dish is paired with a bright and refreshing asparagus and pea salad. Crisp asparagus tips and tender English peas are lightly blanched and tossed with olive oil, balsamic vinegar, and garlic, then finished with creamy feta for a salty, tangy contrast.
Perfect for dinner parties, date nights, or a special weekend meal, this recipe highlights the best of warm-weather ingredients while delivering bold, satisfying flavor. It’s a complete plate that feels elevated without being overly complicated—ideal for impressing guests or treating yourself.
Red Wine Glazed Lamb Chops With Asparagus Pea Salad
Celebrate spring with these succulent red wine glazed lamb chops and a fresh asparagus and pea salad. Herb-marinated lamb is seared and finished with a rich red wine reduction, while the crisp, feta-topped salad balances the plate. Perfect for holiday dinners or special weekend meals.
Ingredients
- 1 trimmed rack of lamb (6–8 small chops, about 1 lb / 450 g)
- 1 tbsp seasoned salt
- 1 tsp black pepper
- 1 tsp cracked black pepper
- 1 tbsp paprika
- 2 tbsp olive oil
- 1/4 cup lemon juice
- 1 tbsp Worcestershire sauce
- 1 tbsp dried mint
- 2 tbsp dried thyme
- 3 sprigs fresh rosemary
- 3 garlic cloves, minced
- 1 cup red wine (bold red recommended)
- 2 tbsp butter
- 1/4 cup mushroom gravy
- Mint sauce (optional, for serving)
- 1 cup asparagus tips
- 1 cup peas
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1/3 cup feta cheese
Instructions
- In a bowl, combine seasoned salt, black pepper, cracked pepper, paprika, olive oil, lemon juice, Worcestershire sauce, dried mint, thyme, rosemary, and garlic. Coat the lamb thoroughly and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).
- Preheat oven to 350°F (175°C).
- Heat 1–2 tablespoons of cooking oil in a large skillet over medium-high heat. Pat the marinated lamb dry to remove excess moisture, then add it to the hot pan.
- Sear each side for 2–3 minutes in a preheated skillet with a small drizzle of oil added just before the lamb. Use a heavy-bottomed or cast-iron pan for even heat, avoid overcrowding, and don’t move the lamb too much so each side develops a deep, golden-brown crust.
- Pour in the red wine to deglaze the pan, scraping up any browned bits, then transfer the skillet to the oven and roast for about 12–15 minutes for medium (135°F / 57°C) or about 15 minutes for medium-well (145°F / 63°C). Remove the lamb and let it rest for 10 minutes before slicing to keep it juicy and flavorful.
- Bring a pot of salted water to a boil. Blanch the asparagus and peas separately for about 3–6 minutes, until tender but still vibrant. Drain and let cool.
- Toss the vegetables with the olive oil, balsamic vinegar, salt, pepper, and garlic. Top with feta cheese just before serving.
- Return skillet to medium heat. Add mushroom gravy, butter, and additional red wine if needed. Stir until slightly thickened and glossy.
- Slice lamb, spoon over red wine glaze, and serve alongside the asparagus pea salad. Add mint sauce if desired.
Notes
- Marinating enhances both flavor and tenderness, don’t skip it.
- A bold red wine (like Cabernet or Merlot) gives the best depth for the glaze.
- Blanching keeps vegetables bright, crisp, and fresh, not mushy.
- Feta adds saltiness, adjust seasoning accordingly.
- Mint sauce adds a classic, refreshing contrast to rich lamb.
- Letting the lamb rest ensures juicy, tender slices.
Nutrition Facts
Calories
380Carbs (grams)
9 gProtein (grams)
29 gFat (grams)
24 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
