Lamb Rib Chops with Quick Cherry Pan Sauce
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
Meets Patient’s editorial guidelines
- DownloadDownload
- Share
- Language
- Discussion
This elegant lamb rib chops recipe offers a sophisticated twist on a classic high-protein dinner. By searing the lamb to a perfect medium-rare and deglazing the frying pan with unsweetened black cherry juice, you create a deeply flavoured, glossy sauce that perfectly balances the richness of the meat. The addition of fresh, pitted cherries provides a burst of seasonal sweetness, while fresh basil adds a fragrant, peppery finish to the dish.
Perfect for a midweek treat or a weekend dinner party, this quick pan-seared method ensures the lamb remains juicy and tender. Serve these chops alongside crushed new potatoes or a crisp green salad to soak up the vibrant cherry reduction. It is a nutritious, protein-rich meal that feels truly indulgent without requiring hours in the kitchen.
In this article:
Continue reading below
Ingredients for Lamb Rib Chops with Quick Cherry Pan Sauce
3 tablespoons plain flour
3/4 teaspoons coarse kosher salt
1/2 teaspoons freshly ground black pepper
8 3/4- to 1-inch-thick lamb rib chops
1 tablespoon butter
1 tablespoon olive oil
1 medium red onion, halved, thinly sliced (about 475ml )
240ml unsweetened black cherry juice
240ml halved pitted fresh Bing cherries or other dark sweet cherries (about 200g whole unpitted cherries)
1/3 cup thinly sliced fresh basil, divided
Ingredient Tip: Look for unsweetened black cherry juice at the supermarket and natural foods stores.
How to make Lamb Rib Chops with Quick Cherry Pan Sauce
Preheat oven to 121°C. Mix flour, 3/4 teaspoons coarse salt, and 1/2 teaspoons ground pepper on large plate. Lightly coat lamb chops with flour mixture; shake off excess. Melt butter with oil in large nonstick skillet over medium-high heat. Add lamb chops and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer chops to baking sheet and keep warm in oven while preparing sauce (do not clean skillet).
Add onion to same skillet and sauté 2 minutes. Add cherry juice and bring to boil, scraping up any browned bits. Boil until liquid is slightly reduced and onion is slightly softened, stirring frequently, about 4 minutes. Stir in cherries and half of basil and cook 1 minute. Season sauce to taste with salt and pepper.
Place 2 lamb chops on each of 4 plates. Spoon sauce over. Sprinkle remaining basil over and serve.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

Ask, share, connect.
Browse discussions, ask questions, and share experiences across hundreds of health topics.

Feeling unwell?
Assess your symptoms online for free
Sign up to the Patient newsletter
Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.
By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.