Herby Redcurrant Lamb Chops

1. 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. 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. 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. 4

   Serve the lamb with mashed potatoes and steamed snow peas. Garnish with the reserved rosemary.

* Per serving · 4 servings · Values may vary.