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Lamb Loin Chop with Redcurrant and Red Wine Sauce

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Serves: 2
Cooking Time: Approximately 12-16 minutes

INGREDIENTS

4 lean lamb loin chops (approx 2cm (¾") thick)
15ml (1tbsp) oil

For the Sauce:

45ml (3tbsp) redcurrant jelly
150ml (¼pt) red wine
5ml (1tsp) gravy granules

METHOD

1. Heat the oil in a frying pan and cook the chops for 6-8 minutes each side. Remove from the pan and keep warm.
2. Add redcurrant jelly and wine to the pan and boil for 1-2 minutes. Add the gravy granules and stir until thickened

Serve the lamb chops on a bed of cabbage and rosemary mash (stir cooked cabbage and 15ml (1tbsp) fresh rosemary through your mash) and extra steamed green vegetables.