Pan Fried Lamb With Redcurrant Sauce

1. 1

   Heat the oil in a large frying pan and cook the onions over a moderate heat for 5 minutes until golden. Remove from the pan using a slotted spoon and set aside. Season the lamb with plenty of salt and freshly ground black pepper and sprinkle over the rosemary. Cook the lamb and rosemary in the pan for 4-5 minutes on each side.

2. 2

   Add the redcurrant jelly and stock to the pan and heat gently until the redcurrant jelly dissolves and forms a smooth sauce. Return the onions to the pan and simmer for a further 2-3 minutes until the sauce is piping hot and the lamb is just cooked through. Serve with green beans and creamy mashed potatoes, if desired.

* Per serving · 4 servings · Values may vary.

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