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Five-Spice Plum-Glazed Lamb Chops

Five-Spice Plum-Glazed Lamb Chops

Five-Spice Plum-Glazed Lamb Chops

Recipe from


Twelve 1- to 1½-inch-thick frenched lamb rib chops

2 teaspoons five-spice powder

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

⅓ cup Bonne Maman Plum Preserves

2 tablespoons balsamic vinegar

1 teaspoon freshly grated nutmeg


Cook Time: 10 minutes

Ready in: 10 minutes

Serves: 6

Adjust an oven rack to the upper-middle position (about 3 inches from the broiler element) and preheat the broiler to high. On an aluminum-foil-lined rimmed baking sheet, set the lamb chops. In a small bowl, mix together the five-spice powder, salt and pepper. Rub the spice blend over both sides of the lamb chops.

In a small saucepan set over medium heat, add the Bonne Maman Plum Preserves and the balsamic vinegar. Bring the mixture to a gentle simmer, stirring often, then turn off the heat and stir in the nutmeg.

Broil the lamb chops until browned and sizzling, about 4 minutes (watch the lamb closely, as broiler intensities vary). Use tongs to turn the chops over and broil the other side until browned and sizzling, 2 to 3 minutes longer. Brush the glaze over the lamb chops and return to the oven until it bubbles, 15 to 30 seconds. Remove the baking sheet from the oven and transfer the lamb chops to a platter, glazed side up. Serve hot or at room temperature.

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