Braised Lamb Chops

  • Prep Time: 6 hrs
  • Total Time: 6 hrs 45 mins
  • Servings: 3-6
  • About This Recipe

    “I love the flavour of these chops. Prep time includes marinating.”


  • 6lamb chops
  • 3tablespoonshoney
  • 2tablespoonsdry sherry
  • 2fluid ouncessoy sauce
  • 2tablespoonswhite vinegar
  • 2garlic cloves, crushed
  • 2fluid ounceschicken stock
  • 2tablespoonsbrown sugar
  • 2tablespoonsdark rum
  • Directions

  • Place chops in a glass dish.
  • Mix remaining ingredients together and pour over chops.
  • Refrigerate at least 6 hours (or overnight).
  • Put chops and marinade in an ovenproof dish and cover.
  • Bake in a 350F oven for 30 minutes.
  • Reviews

  • “The sauce was tasty, but IDK about it for lamb…might try it on chicken or pork. THANKS, tho!!!”

  • “I tried this recipe last night and found the flavor intoxicating.My husband and I loved it.I served it with roasted baby yukon gold potatoes and glased carrots.Thanks, Evie”

  • “This was a great recipe! The sauce was just so sweet and really help compliment the lamb. Instead of using dry sherry (I actually ran out of it), I decided to use 1 tbsp of mirin (which also helps to add sweetness to the marinade) and 1 tbsp of water. I also crushed the garlic in my motor and pestol and then added the vinegar and sugar to it to help infuse the garlic flavor to it and then added that to the rest of the marinade. This is such a versatile marinade. I plan on trying this out on chicken wings, pork loin, etc. Thank you so much for sharing such a delicious and easy recipe!!”

  • “For flavor this is a 5 plus. I recommend thick chops (1 1/2″) and even then cut baking time to 30 minutes. I had thin chops and they were very well done after 30 minutes – however then were not dry and still very tasty. I served them with steamed brussels sprouts and Herb Roasted Sweet Potatoes. ThanksEvie* for another lovely Lamb recipe”

  • “I used loin chops for this and so didn’t cook as long, I also left out the brown sugar. It was perfect! I will be using this again. Fleur Winger NZ.”

  • “This is definitely a 5 star winner. The marinade is really scrumptious even though I left out the dark rum. I had all the rest of the ingredients and the marinade went together quickly. I put it in a zip lock bag along with the chops, put it in the fridge for a day,then poured it all in a covered casserole to bake. So very easy! I am thinking that this would also work for pork chops!I’ll be passing this recipe on my my lamb loving friends and family.”