Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Lamb in Redcurrant Jelly Recipe
    Lost? Site Map

    Lamb in Redcurrant Jelly

    Lamb in Redcurrant Jelly. Photo by JustJanS

    1/1 Photo of Lamb in Redcurrant Jelly

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    JustJanS's Note:

    A nice warming dish for winter.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Trim the meat of excess fat.
    2. 2
      Grate 1 teaspoon of rind from the lemon and squeeze 4 teaspoons of juice.
    3. 3
      Heat the oil in a large frying pan, and brown the chops well.
    4. 4
      Place in an oven-proof dish.
    5. 5
      Add the onion to the frying pan and cook over a medium heat for about 5 minutes or until softened.
    6. 6
      Add the jelly, rind and juice, stock and sauces.
    7. 7
      Stir until heated through then pour over the chops.
    8. 8
      Bake, covered, for 1 hour in an oven set at 325f, turning a couple of times during cooking.
    9. 9
      Remove the chops, and pour the sauce into a frying pan.
    10. 10
      Boil rapidly until the sauce has reduced and thickened.
    11. 11
      Return the chops to the sauce to serve.
    12. 12
      This goes very well with mashed potatoes and a green vegetable.

    Ratings & Reviews:

    • on May 04, 2002


      Jan Fabulous flavour! I took a couple of liberties with your recipe. I used a rack of lamb. Chopped up the onion and placed it on the bottom of the baking dish, spread out so the onions would catch all the glaze as it ran off the lamb, placed the lamb on top, Whipped the redcurrent jelly, lemon juice, zest, BBQ sauce & ketchup together (I did not use the chicken stock) and just before putting it in a 350F oven basted the lamb with the glaze. I basted it 3 times during the 35 minute cook time. It came out the most beautiful colour , pink inside and succulent. One thing I did was to remove the onions when they were carmelized before they became too dark and kept them warm.This is really tasty and I'll make it again & again Thanks Jan

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lamb in Redcurrant Jelly

    Serving Size: 1 (437 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 807.6
    Calories from Fat 503
    Total Fat 55.9 g
    Saturated Fat 23.2 g
    Cholesterol 144.7 mg
    Sodium 389.5 mg
    Total Carbohydrate 42.0 g
    Dietary Fiber 2.3 g
    Sugars 25.7 g
    Protein 35.4 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes