These succulent lamb chops with their fruity, garlic and rosemary sauce make a quick meal.
While grape may sound a strange choice, it is just a flavourful as recurrent.
Cooking time: 15 minutes to 20 minutes
Total time: 20 minutes to 25 minutes and don’t forget to rest the meat before serving
Serves: 2
Ingredients
4 tbsp red wine vinegar
2 tbsp. Dundrave Grape and Thyme jelly
½ x 15g pack fresh rosemary
2 cloves garlic, thinly sliced
2 lamb Leg Steak
1 tbsp. olive oil
Method
- In a shallow, non-metallic dish, mix together the red wine vinegar and Grape and Thyme 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.
- Best with a few new boiled potatoes with Butter and mint with salt and pepper to taste and some sugar snap peas
