Waitrose

Sticky Lamb Chops with a Herby Redcurrant Sauce

These succulent lamb chops with their fruity, garlic and rosemary sauce make a quick meal.

  • Gluten Free

Ingredients

  • 4 tbsp red wine vinegar
  • 2 tbsp redcurrant jelly
  • ½ x 15g pack fresh rosemary
  • 2 cloves garlic, thinly sliced
  • 4 English lamb loin chops, trimmed of fat, from the meat service counter
  • 1 tbsp olive oil

Method

  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 sugar snap peas. Garnish with the reserved rosemary.

Cook's tips

For a barbecue, cook the lamb with its marinade in foil parcels over a moderate heat.

Drinks recommendation

With so many flavours, this dish demands a wine made from more than one grape variety.

  • Preparation time: 5 minutes, plus marinating
  • Cooking time: 15 minutes to 20 minutes
  • Total time: 20 minutes to 25 minutes 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 226.0kcal
Sugars 8.1g
Fat 11.6g
Saturated Fat 4.2g
Salt 0.2g

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4 stars

Average user rating Based on 59 ratings

This recipe was first published in August 2006.