Herby Redcurrant Lamb Chops - cooking recipe

Ingredients

4 tablespoons red wine vinegar
2 tablespoons red currant jelly
6 sprigs fresh rosemary
2 garlic cloves, thinly sliced
4 lamb loin chops, trimmed of fat
1 tablespoon olive oil

Preparation

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.
Stir into the redcurrant mixture with the garlic. Add the lamb and turn in the mixture; then allow to marinate for 5-10 minutes.
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.
Serve the lamb with mashed potatoes and steamed snow peas. Garnish with the reserved rosemary.