14th Mar 2012 - 08:10
Ingredients
Fresh redcurrants and rosemary sprigs to garnish 8 lamb chops 4 tbsp redcurrant jelly 1 tbsp chopped fresh rosemary 1 garlic clove (crushed) 150 ml vegetable stock salt and pepper
Preparation method
Place the lamb in a shallow baking tin. Blend two tablespoons of the redcurrant jelly with the rosemary, garlic and seasoning. Brush over the lamb and cook in a preheated oven at 230C / 450F / gas mark 8, for 15 minutes, basting occasionally.In a saucepan, melt the remaining redcurrant jelly and stir in the vegetable stock. Bring to the boil for five minutes. Place the lamb chops on a warm plate. Spoon the sauce over the top. Garnish with whole sprigs of rosemary and fresh redcurrants. Serve with fresh seasonal vegetables. Supplied by: Adam & Eve, Norwich
Recipe courtesy of