Lamb Chops with Raspberry Sauce
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These lamb chops with raspberry sauce look restaurant-worthy, but they’re surprisingly easy to make at home. Tender lamb chops and a rich raspberry marsala sauce come together in just 25 minutes for a dinner that feels a little special.
This lamb chop recipe with raspberry sauce is one of those dinners that looks far more impressive than the effort it requires. In just 25 minutes, you’ll have perfectly cooked lamb chops topped with a rich raspberry marsala sauce that’s equal parts elegant and delicious.
The sauce is what makes this recipe memorable. Sweet-tart raspberries, marsala wine, and a touch of honey reduce to a silky sauce that pairs beautifully with the rich flavor of the lamb. It’s an unexpected combination that works wonderfully well.
I love serving this recipe when I want dinner to feel a little special without spending hours in the kitchen. Whether you’re entertaining friends or simply treating yourself to a great meal, these lamb chops are guaranteed to earn compliments.
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:
Can I grill the lamb chops instead of pan-frying? Absolutely! The same cooking method applies to the grill: sear the meat over high, direct heat for a few minutes per side.
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. 🙂
Wow, love the flavours you have going on here Kristen! 🙂
Thank you so much!
These look awesome! Love the sauce! Pinning!
Thank you so much!