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Sticky Lamb Chops


Sticky, crispy and packed with flavour, these lamb chops with carrot, couscous and crushed roasted potatoes are the perfect Sunday lunch meal.


  • 6 lamb chops, French-trimmed
  • 200g mixed-colour baby heritage carrots
  • 8 cloves of garlic
  • 3 oranges
  • ½ a bunch of fresh thyme
  • 50 g Butter
  • 50 g honey
  • Salt and pepper


  1. Score the fat of the lamb chops, season them with sea salt and black pepper, then line them up, like a rack, and sit them together fat edges down in a large shallow casserole pan on a medium-high heat.
  2. Leave for 5 minutes to render and crisp up.
  3. Trim and add the whole baby carrots (halving any larger ones) and the unpeeled garlic cloves alongside and thyme turning the carrots regularly.
  4. Gently turn the chops on to their sides, to cook for 2 minutes on each side, or until golden, but still pink in the middle.
  5. Remove the chops to a plate to rest, then squeeze the orange juice from all 3 oranges into the pan.
  6. Let the juice bubble, add honey and butter and reduce until sticky, quickly toss the lamb back in with its resting juice.

Serve with couscous salad and roast potatoes.



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Written by claire allen

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