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Lamb Buckingham

Lamb Buckingham


½ cup dry cooking sherry

½ cup Bonne Maman Redcurrant Jelly

½ cup Ketchup

1 teaspoon dried marjoram (1 tablespoon fresh marjoram)

½ teaspoon of salt

3 lbs. of loin lamb chops


Serves 4 people

In a saucepan, over low heat mix ingredients together, and melt Bonne Maman Red Currant Jelly. Heat until it starts to bubble. Take off burner and let cool slightly. Pour the marinade over the lamp chops. Make sure you save some for basting and for serving with the meal. The longer you marinade the better the taste! Then grill chops approximately 5 minutes per side, depending how you like it. Brush the chops prior to turning them over. Can serve the extra sauce warm at the table.

Recipe Credit: Amy Rosen Cooking by Design