Sunday Recipe: Rosemary lamb chops

Lamb is my favourite meat, I would eat it regularly if it wasnt so flippin' expensive! This recipe will serve 4.

You will need:
  • 8 lamp chops,
  • Salt & pepper,
  • 1 tablespoon of plain flour,
  • 1 teaspoon of redcurrant jelly,
  • 3 springs of rosemary,
  • 1 tablespoon of olive oil,
  • 200ml of lamb or vegetable stock
And this is what you do:
  1. Trim any excess fat from the chops, chop the rosemary and sprinkle half over the shops,
  2. Heat the oil in a frying pan, cook the chops (in batches if necessary) for 5-6 minutes each side until they are cooked. The meat should be cooked but not pink,
  3. Blend the flour int he pan juices and cook for thirty seconds, gradually blend in the stock and the jelly,
  4. Bring to the boil and stir frequently, boil until the sauce thickens,
  5. Pour the sauce over the chops and sprinkle over the remaining rosemary.
Option: Add 150ml red wine to the stock

Sunday, 27 February 2011 | 0 Comments

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