Lamb Chops with Red Currant Cumberland Sauce

2 lamb chops with cumberland sauce and sprig of rosemary and peas in background.

5 from 4 votes

Lamb Chops with Red Currant Cumberland Sauce

Seared lamb chops with Cumberland sauce, an easy red currant sauce made with red currant jelly, Dijon mustard, and red wine vinegar. Ready while the chops cook.

Prep Time20

Cook Time25

Course: dinner

Cuisine: British, Germany

Meat & Poultry: beef, duck, pork, venison, wild game

Servings:

Calories: 665kcal

Author: Dorothy Stainbrook

Equipment

large skillet
Small pot
Cutting board
Small bowls

Ingredients

2 Tablespoons olive oil
1 onion Chopped
1 ½ pounds lamb loin chops
1 Teaspoon Salt, kosher
2 Teaspoons ground oriander
1 Teaspoon dried thyme Crushed
1 Teaspoon minced garlic
½ medium orange (zest and juice) optional
4 Tablespoons currant jelly
2 Tablespoons red wine vinegar
1-2 Tablespoons Dijon mustard
½ Teaspoon ground black pepper

Instructions

In a large skillet, heat up olive oil and add the chopped onion to the skillet. Saute about 5 minutes or until translucent. Remove from skillet and place in small pot.
2 Tablespoons olive oil, 1 onion
Season lamb chops on both sides with salt, coriander and thyme. Add a little more olive oil to skillet if needed and heat up over medium high heat. Add chops and sear, cooking for about 4-5 minutes, depending on thickness. Flip over when chops are seared to your liking on the bottom side. Lower heat a bit and cook on the flip side for 4-8 minutes (depending on thickness)
Cook to 145°F in the thickest part, then let the chops rest 3 minutes
1 1/2 pounds lamb loin chops, 1 Teaspoon Salt, kosher, 2 Teaspoons ground oriander, 1 Teaspoon dried thyme
While chops are cooking add remaining ingredients (garlic through pepper, plus orange zest and juice if using) to the pot with the reserved onions. Cook mixture over medium low heat until jelly is melted and all ingredients are thoroughly mixed together. Set aside.
1 Teaspoon minced garlic, 4 Tablespoons currant jelly, 2 Tablespoons red wine vinegar, 1-2 Tablespoons Dijon mustard, 1/2 Teaspoon ground black pepper, 1/2 medium orange (zest and juice)
When lamb chops are done serve with the sauce either on the side or drizzled over the chops. Serve warm, or let it cool for the traditional cold sauce.
Serve with a side of greens or potatoes and a green vegetable.

Video

Notes

Notes:

You can substitute port wine or red wine for the red wine vinegar
You can substitute thick pork chops for the lamb chops
Can substitute any red tart jelly for the red currant jelly
Cook lamb to at least 145°F (USDA) and rest 3 minutes. Pork chops: 145°F and rest 3 minutes.

Nutrition