Sticky Lamb Chops - cooking recipe

Ingredients

2/3 cup red currant jelly
2 tablespoons olive oil
1/4 cup rosemary
2 garlic cloves, crushed
18 lamb chops or 18 lamb cutlets

Preparation

Combine redcurrent jelly, oil, rosemary and garlic in a jug. Whisk to combine.
Place lamb in ceramic dish and pour over marinade. Turn to coat.
Cover and refrigerate for at least 2 hours - preferably overnight.
Barbeque lamb to your liking.