Lamb Rib Chops with Quick Cherry Pan Sauce

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This elegant lamb rib chops recipe offers a sophisticated twist on a classic high-protein dinner. By searing the lamb to a perfect medium-rare and deglazing the frying pan with unsweetened black cherry juice, you create a deeply flavoured, glossy sauce that perfectly balances the richness of the meat. The addition of fresh, pitted cherries provides a burst of seasonal sweetness, while fresh basil adds a fragrant, peppery finish to the dish.

Perfect for a midweek treat or a weekend dinner party, this quick pan-seared method ensures the lamb remains juicy and tender. Serve these chops alongside crushed new potatoes or a crisp green salad to soak up the vibrant cherry reduction. It is a nutritious, protein-rich meal that feels truly indulgent without requiring hours in the kitchen.

Ingredients for Lamb Rib Chops with Quick Cherry Pan Sauce

3 matskedar vetemjöl
3/4 teaspoons coarse kosher salt
1/2 teskedar nymalen svartpeppar
8 3/4- to 1-inch-thick lamb rib chops
1 matsked smör
1 matsked olivolja
1 medium red onion, halved, thinly sliced (about 475ml )
240ml unsweetened black cherry juice
240ml halved pitted fresh Bing cherries or other dark sweet cherries (about 200g whole unpitted cherries)
1/3 cup thinly sliced fresh basil, divided
Ingredient Tip: Look for unsweetened black cherry juice at the supermarket and natural foods stores.

How to make Lamb Rib Chops with Quick Cherry Pan Sauce

Preheat oven to 121°C. Mix flour, 3/4 teaspoons coarse salt, and 1/2 teaspoons ground pepper on large plate. Lightly coat lamb chops with flour mixture; shake off excess. Melt butter with oil in large nonstick skillet over medium-high heat. Add lamb chops and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer chops to baking sheet and keep warm in oven while preparing sauce (do not clean skillet).

Add onion to same skillet and sauté 2 minutes. Add cherry juice and bring to boil, scraping up any browned bits. Boil until liquid is slightly reduced and onion is slightly softened, stirring frequently, about 4 minutes. Stir in cherries and half of basil and cook 1 minute. Season sauce to taste with salt and pepper.

Place 2 lamb chops on each of 4 plates. Spoon sauce over. Sprinkle remaining basil over and serve.

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