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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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A nice warming dish for winter. Ingredients:
8 lamb chops |
1 tablespoon oil |
1 lemon |
1 large onion, finely chopped |
1/2 cup red currant jelly |
4 teaspoons barbecue sauce |
4 teaspoons tomato sauce (kechup ) |
550 ml chicken stock |
Directions:
1. Trim the meat of excess fat.
2. Grate 1 teaspoon of rind from the lemon and squeeze 4 teaspoons of juice.
3. Heat the oil in a large frying pan, and brown the chops well.
4. Place in an oven-proof dish.
5. Add the onion to the frying pan and cook over a medium heat for about 5 minutes or until softened.
6. Add the jelly, rind and juice, stock and sauces.
7. Stir until heated through then pour over the chops.
8. Bake, covered, for 1 hour in an oven set at 325f, turning a couple of times during cooking.
9. Remove the chops, and pour the sauce into a frying pan.
10. Boil rapidly until the sauce has reduced and thickened.
11. Return the chops to the sauce to serve.
12. This goes very well with mashed potatoes and a green vegetable.
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