Herby Redcurrant Lamb Chops

Submitted by English_Rose

"These succulent lamb chops with their fruity, garlic and rosemary sauce make a quick meal. For a barbecue, cook the lamb with its marinade in foil parcels over a moderate heat. Time does not include marinating."

 

• Ready In: 25mins
• Ingredients: 6
• Serves: 4-6

ingredients

• 4 tablespoons red wine vinegar
• 2 tablespoons red currant jelly
• 6 sprigs fresh rosemary
• 2 garlic cloves, thinly sliced
• 4 lamb loin chops, trimmed of fat
• 1 tablespoon olive oil

directions

1. In a shallow, non-metallic dish, mix together the red wine vinegar and redcurrant jelly. Strip the leaves from the rosemary stalks, set a few aside to garnish, and finely chop the remainder.
2. Stir into the redcurrant mixture with the garlic. Add the lamb and turn in the mixture; then allow to marinate for 5-10 minutes.
3. Heat the olive oil in a large frying pan over a medium heat, then add the lamb with its marinade and cook for 15-20 minutes, turning halfway through, until the lamb is done to your liking and the sauce has reduced to a sticky consistency.
4. Serve the lamb with mashed potatoes and steamed snow peas. Garnish with the reserved rosemary.

Reviews

[Sarah Boudjema]

Nice and easy recipe, added an extra tbs of redcurrant jelly. I normally make this sauce separately in a small saucepan but cooking it all together makes the lamb extra tender.