Recipe image

Glazed lamb chops

with Hot Peppadew® Piquanté Peppers

A tasty succulent meal for any season.

Recipe submitted by Rachel Shadbolt




Serves 4

Prep time

10 min

Cook time

14 min

Hot Peppadew® Piquanté Peppers


  1. Melt the chilli jam or jelly with 2 tbsp of the water in a small pan. Stir in the chopped peppers, oil, vinegar, rosemary and remaining water. Mix well, then pour into a shallow dish which will hold all the chops in a single layer.
  2. Add the chops and turn them in the mixture until coated all over. Cover and set aside for 1 hour or longer if you like.
  3. Grill the chops on the barbecue over medium heat. When they are nicely browned and almost cooked, dip them quickly in the marinade again and return them to the grill. Do this twice if possible.
  4. Cook until done to your taste. The timing will depend on the thickness of the chops and the heat of the fire. Serve the glazed chops with watercress and extra Peppadew®.



  • 4 tbsp chilli jam or jelly
  • 4 tbsp water
  • 6 Peppadew® Mild or Hot Sweet Piquanté Peppers, chopped, plus extra piquanté peppers to serve
  • 2 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp finely chopped fresh rosemary
  • 8 thick lamb loin chops
  • Watercress

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