Spicy lamb chops in plum sauce recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb

Luscious baked lamb chops made sweetly spicy with Worcestershire sauce, adobo seasoning, cayenne pepper and deliciously sweet plum sauce. Note: You can find easily put together adobo seasoning at home (see recipe link in ingredients list), or find it in Mexican or Latin American speciality shops, or online.

28 people made this

IngredientsServes: 6

  • 1.4kg lamb chops
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon adobo seasoning
  • cayenne pepper to taste
  • salt and pepper to taste
  • 350ml plum sauce

MethodPrep:25min ›Cook:1hr20min ›Ready in:1hr45min

  1. Preheat oven to 180 C / Gas 4.
  2. Arrange lamb chops in a medium baking dish, and evenly coat with Worcestershire sauce, adobo seasoning and cayenne pepper. Season with salt and pepper.
  3. Bake 1 hour in the preheated oven.
  4. Cover lamb chops with plum sauce, and continue baking 15 to 20 minutes, to an internal temperature of 65 degrees C.

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Reviews & ratingsAverage global rating:(32)

Reviews in English (29)


This is one of my favorite recipes. It is a must try. It is so simple and very tasty. This recipe's simple way to prepare and simple ingredients do not fail in taste. Lamb has a taste on its own so it never does need a lot of seasoning. Duck sauce can be found in any grocery store in the asian (chinese foods) foods section.-07 Aug 2002

by Shira

I also couldn't find adoboe seasoning, so I found a recipe online. 4 cloves garlic 1tsp peppercorns, 1tsp dried oregano, 1tsp salt, 1/2 tsp paprika. Grind all ingredients in mortor & pestle.-18 Jul 2008


This recipe was so easy to prepare, and it tastes great! My grocery story didn't have plain old duck sauce, so instead I used plum sauce (which said in small print that it was a kind of duck sauce). It was delicious! The sweet flavor really adds something to the lamb, and makes it very tender.I also found that it was a good dish to make for dinner guests because you can leave it in the oven on warm even past the cooking time without the lamb being dried out.-04 Feb 2004

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