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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, the bright pops of color on a fresh white serving platter; it's an enticing invitation to dive right in!
Also, try this roasted rack of lamb recipe the next time you have lamb on the menu.
This dish looks festive, doesn't it? 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 4 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.
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.
- Garlic: You'll add the garlic into the sauce to balance the sweet notes from the wine and honey. Garlic gives some zip to keep it balanced.
- 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.
- Shallot: Mince the shallot and add it to the pan before pouring in the rest of the raspberry sauce ingredients. Shallots have a more delicate taste than onions, and become sweeter as it's cooked.
- Optional: For extra presentation points, garnish your lamb chops with fresh mint leaves and fresh raspberries.
How to make lamb chops with raspberry sauce
Time needed: 25 minutes
Don't let making lamb chops for dinner intimidate you. They're surprisingly simple to get right! Here's a rundown of what you'll do:
- Prep the raspberry sauce:
Add all of the raspberry sauce ingredients to a blender or food processor and blend until smooth.
- Pan-fry the lamb chops:
Get your cast iron pan or skillet hot and then sear the lamb loin chops on both sides for 3-5 minutes per side. Remove the lamb and reduce the heat to medium.
- Make the raspberry sauce
Using the same pan, add the shallots and then the raspberry sauce. Once boiling, turn it down to let it thicken up before serving.
- Serve & enjoy!
Drizzle the tangy raspberry sauce over your lamb chops, garnish with fresh mint leaves and fresh raspberries, and serve immediately. Yum!
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:
- Roast Carrot Soup with Chickpea Croutons
- Shaved Brussels Sprouts Salad
- Mini Hasselback Potatoes
- Garlic Butter Rice
- Creamy Pumpkin Polenta
And for dessert:
Can you eat pink lamb?
Yes, you're aiming for a 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.
Also, try these garlic butter lamb chops. They're delicious!
- 1 cup raspberries (fresh or frozen and thawed)
- ½ cup marsala
- 1 tablespoon honey
- 1 clove garlic
- 8 lamb loin chops (about 1 ½ inches thick )
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 tablespoon cooking oil
- 1 medium shallot (finely minced)
- Raspberries and chopped mint (to serve)
- 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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This recipe is part of our Valentine's Day Dinner Ideas series.