Herby Redcurrant Lamb Chops |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. 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.
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