Community Recipe: Blueberry White Pepper Lamb Chops


This Community Recipe was uploaded by the user notketchup.

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Juicy lamb loin chops are seared, then glazed with a tangy, all-natural blueberry sauce. Elegant enough for any dinner party, takes only 20 minutes!


  • 8 lamb loin chops
  • 1/2 tsp sea salt
  • 1/8 tsp freshly ground black pepper
  • 1 tsp grapeseed or canola oil
  • 1/2 cup Blueberry White Pepper Not Ketchup sauce, plus more for serving
  • 2 tbsp chopped parsley

Step 1

Preheat Oven

Preheat the oven to 350 degrees F.

Step 2

Heat Skillet

Heat a large ovenproof skillet over med-high heat until very hot. Season both sides of lamb chops generously with salt and pepper.

Step 3

Brown Lamb Chops

Add the oil to the hot skillet and add the lamb chops, with space between. Brown without disturbing for 4 minutes. Turn and brown the other side for 4 more minutes. (If you’re using thin lamb rib chops, cut this down to 2 minutes on each side.)

Step 4

Glaze Lamb Chops

Remove the skillet from the heat. Using the back of a spoon or a pastry brush, liberally coat the chops with Blueberry White Pepper Not Ketchup.

Step 5

Roast Lamb Chops

Place the skillet in the oven and roast for 15 minutes. The chops should be cooked through but still slightly pink inside. Note: Lamb rib chops will probably take less time depending on how thickly they’re cut, so use your judgment.

Step 6

Serve Lamb Chops

To serve, remove the chops to a serving plate, spoon a little more Blueberry White Pepper Not Ketchup over each chop, and sprinkle with chopped parsley. Serve immediately.

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