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Marinated Lamb Chops
Ingredients
- 340g red currant jelly
- 1/3 cup chicken stock
- 2 Tbsp rosemary leaves
- 8 x lamb loin chops
- Oil for cooking
- Salt and pepper to serve
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Directions
- Lay chops down flat, side by side a a medium size square casserole dish. Mix other ingredient and pour over chops.
- Coat well, both sides and place in the fridge to marinate over night (or a least 2 hours).
- BBQ or pan fry chops over medium heat, reserving marinade liquid. Cook to liking- remove, cover and allow to rest.
- Now add liquid to pan, bring to boil and stir occasionally until sauce has slightly reduced.
- Serve with salad and baked spuds.
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