I love all food but lamb has to be one of my favourites. Rather than waiting for the weekend to have a roast I fancied a mid week fix so opted for chops. It worked a treat. I don’t think I can eat lamb without rosemary and you can probably see from my posts I also love a sauce, this sauce was easy to make and delicious the redcurrant jelly adds a really nice sweetness, the lemon zest and juice freshens and lifts the gravy. In season at the moment is the January king cabbage, it’s amazing. I simple stir fried it to slightly soften it as the flavour is so good.
Ingredients (serves 2)
- 2 lamb chops, I used leg steaks
- 2 sprigs of rosemary, leaves removed and roughly chopped
- Zest of a lemon
- Juice of 1/2 lemon
- 2 garlic cloves, one minced one finely sliced
- 2 tbsp olive oil
- Small glass of red wine
- 200ml of stock, I used lamb
- 2 tsp redcurrant jelly
- Knob of butter
- In a bowl add the rosemary, lemon zest, minced garlic, olive oil and season. Mix to combine. Add in the lamb steaks and rub all over to coat. Cover and put in the fridge for a minimum of 30 minutes.
- Heat a frying pan over a medium heat. Add the lamb and any excess oil in the bowl. Cook on both sides for 5-6 minutes then set aside wrapped in foil so the lamb can rest.
- In the same pan add the sliced garlic and cook for a minute or until fragrant. Pour in the wine, bring to a boiling simmer and cook for a few minutes so the alcohol burns off. Pour in the stock and redcurrant jelly simmer for a few minutes. Finish off by adding the knob of butter and lemon juice. Season to taste and serve with the lamb. Enjoy.