Grilled Lamb Chops with Cranberry Sauce and Cranberry-Serrano Chutney

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  • Level: Intermediate
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 8 servings
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Cranberry Chutney:

1/2 cup light brown sugar

2 tablespoons honey

3 cups cranberries, divided

1 cup water

1 medium red onion, finely diced

1 tablespoon fresh ginger, grated

1 serrano chile, finely diced

1 clove garlic, finely chopped


Freshly ground black pepper

1/4 cup freshly chopped cilantro leaves

Cranberry Sauce:

2 cups cranberry juice

1/2 cup red wine vinegar

1/4 cup red wine

1/2 cup granulated sugar

4 cups enriched home-made chicken stock

1 teaspoon whole black peppercorns


Grilled Lamb Chops:

8 (4 to 5-ounce) porterhouse lamb chops

Olive oil


Freshly ground black pepper

Cilantro leaves, garnish

Finely chopped chives, garnish

For the Cranberry Chutney:


  1. Combine the sugar, honey, 2 cups of cranberries and 1 cup of water in a medium saucepan and cook over medium-high heat until the cranberries pop and become soft and the mixture thickens slightly. Stir in the onion, ginger, chile, garlic, season with salt and pepper and cook until thick about 8 minutes. Remove from the heat and stir in the remaining cranberries and cilantro. Serve warm or at room temperature.
  2. For the cranberry Sauce: 
  3. Bring cranberry juice, vinegar and wine to a boil in a large saucepan, stir in the sugar and cook until the mixture is reduced by half. Add the chicken stock and peppercorns and cook until reduced to about 1 1/2 cups (or sauce consistency). Strain the sauce and season with salt. Keep warm.
  4. For the Grilled Lamb Chops:
  5. Heat the grill to high or a grill pan over high heat. Brush chops on both sides with oil and season with salt and pepper. Grill until golden brown on both sides and cooked to medium doneness, about 6 minutes total. Remove lamb from the grill, loosely tent and let rest 5 minutes before serving. Serve on a plater with cranberry chutney and cranberry sauce. Garnish with fresh cilantro.