Lamb Chops with Raspberry Sauce
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Perfectly seared earthy, robust lamb chops partnered with a tangy raspberry marsala sauce will be your new go-to meal when you want to impress. The flavor and bright pops of color on a fresh white serving platter is an enticing invitation to dive right in!
This dish looks festive. Not saying you need to reserve this recipe for a special occasion, but it’s perfect for entertaining since it’s simple to make (just 25 minutes and four steps) and looks extra glamorous!
The next time you’re at the grocery store and see some nice lamb chops, follow this recipe for lamb chops and raspberry sauce, and you can confidently put a gorgeous dish on the table for supper.
Ingredients needed
Here’s what you’ll need to pick up to make lamb chops with a raspberry marsala sauce:
- Raspberries: For the sauce you can use fresh raspberries or frozen raspberries that you’ve thawed. This recipe can be made year-round, as it isn’t dependent on farm-fresh produce.
- Marsala: If you’ve never cooked with marsala, it’s a type of wine fortified with brandy that comes from Sicily. Cooking with it adds a sweet, nutty flavor to your dish.
- Honey: Add a tablespoon of honey for a touch of sweetness in the sauce.
- Lamb loin chops: Pick up 8 lamb chops, cut into 1 ½ inches thick. You can ask the butcher or local meat counter to help you cut the rack of lamb into individual chops.
Tips for perfectly seared lamb chops
- Start with a super hot pan. To get a dark sear without overcooking the lamb, you need a very hot pan. Cast iron works best.
- Season the lamb chops generously with salt and pepper just before they go in the hot pan. If you season them and then let them sit, the salt will draw moisture to the surface and you won’t get as nice of a sear.
- Sear the lamb for 3-5 minutes per side, turning once. Sear for 3 minutes per side for a medium-rare cook and 5 for medium.
- Don’t serve lamb chops rare; it doesn’t do them justice. Rare lamb chops will be slippery and rubbery. If you cook them to medium-rare, they will be tender and have much better texture.
- Let the lamb chops rest for 10 minutes before you serve them.
What to serve with these lamb chops
Here are some ideas of what to serve alongside your perfectly seared lamb chops with raspberry sauce:
Recipe FAQs
Can you eat pink lamb?
You’re aiming for medium rare to medium cook on the lamb. Anything rarer than this, and the lamb will taste rubbery.
How long to cook lamb chops?
If you’re pan-frying lamb chops, it will be a quick sear over high heat. 3-5 minutes per side will do, depending on whether you want a medium-rare or medium cook.
Can I grill the lamb chops instead of pan-frying?
Absolutely! The same cooking method applies on the grill, whereby you want to sear the meat on high, direct heat for a few minutes per side.
Can I omit the alcohol in the raspberry sauce?
The alcohol content in the marsala wine will be cooked off in the pan, and all you’ll be left with is the acidity and flavor. If you still do not want to cook with marsala wine, however, you can substitute it for white grape juice.
Lamb Chops with Raspberry Sauce Recipe
Ingredients
Instructions
- Place the raspberries, marsala, honey, and garlic in a blender or food processor and blend on high until smooth.1 cup raspberries, ½ cup marsala, 1 tablespoon honey, 1 clove garlic
- Heat a cast iron pan over high heat. Season the lamb chops with sea salt and pepper on both sides. When the pan is hot, add the oil then immediately add the lamb chops. Sear the lamb for 3-5 minutes then turn it over and sear it for another 3-5 minutes on the other side. (3 minutes per side for medium-rare, 5 minutes per side for medium.) Remove the lamb from the pan and reduce the heat to medium-high.8 lamb loin chops, 1 teaspoon sea salt, 1 teaspoon pepper, 1 tablespoon cooking oil
- Add the shallot to the pan and cook, stirring constantly, for 2 minutes. Add the raspberry marsala sauce to the pan and let it boil rapidly until it begins to thicken, 3-5 minutes.1 medium shallot
- Serve the lamb with the sauce overtop, some chopped mint and extra raspberries.Raspberries and chopped mint
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Did you strain the sauce?
No, but we do have a Vitamix which purees the raspberry seeds. If you don’t have a high-powered blender and you find there are too many seeds, you can strain them out.
What kind of marsala do I buy?
I like to use a sweet marsala in this recipe. 🙂
Thanks, Liz!!
Thanks, Kelly! We finally got it all sorted out today. It was such a nightmare, but totally a good story. 🙂
Thank you so much! I don’t remember where I bought that spoon. I’m always picking up props wherever I go. One day I’ll have to buy a bigger house just to store them all lol. #foodphotographyprophoarder
Wow, love the flavours you have going on here Kristen! 🙂
Thank you so much!
Ha ha I’m happy to hear I’m not the only one who acts before she speaks! Thanks goodness for the good story. 🙂
These look awesome! Love the sauce! Pinning!
Thank you so much!
Ha ha I love it! I so often eat leftovers for breakfast and I would have totally dug into these if there had been any left. 🙂