Lamb In Redcurrant Jelly - cooking recipe

Ingredients

8 lamb chops
1 tablespoon oil
1 lemon
1 large onion, finely chopped
1/2 cup red currant jelly
4 teaspoons barbecue sauce
4 teaspoons tomato sauce (kechup?)
550 ml chicken stock

Preparation

Trim the meat of excess fat.
Grate 1 teaspoon of rind from the lemon and squeeze 4 teaspoons of juice.
Heat the oil in a large frying pan, and brown the chops well.
Place in an oven-proof dish.
Add the onion to the frying pan and cook over a medium heat for about 5 minutes or until softened.
Add the jelly, rind and juice, stock and sauces.
Stir until heated through then pour over the chops.
Bake, covered, for 1 hour in an oven set at 325f, turning a couple of times during cooking.
Remove the chops, and pour the sauce into a frying pan.
Boil rapidly until the sauce has reduced and thickened.
Return the chops to the sauce to serve.
This goes very well with mashed potatoes and a green vegetable.