Ingredients (serves 2):
- 4 thick cut lamb chops
- 2 teaspoons of ground black peppercorns
- 1 teaspoon of dried thyme
- Dash of salt
- 1 tablespoon of olive/sunflower oil
- 1 medium onion
- 190ml of lamb stock
- 1 tablespoon of redcurrant jelly
- 1 knob of unsalted butter
- Potatoes
- Cream, butter and milk for the mash
- Veg of your choice
Bring a pan of water to boil for the potatoes. Then cover the lamb chops on both sides with a small grind of salt and the peppercorns and thyme. Heat up a pan and add in some oil and cook the lamb chops on a medium heat for 6-8 minutes either side. If they’re really thick chops, a few minutes in the oven may be needed as you don’t want the outside too charred. When you turn over the chops put the peeled and sliced potatoes into the boiling water with a dash of salt. Once the lamb is cooked remove from the oven/pan and cover in tin foil to allow the meat to rest.
Bring another pan of water to the boil to cook or steam your veg. Add this in so that it’s ready for when the other things are.
Add the finely chopped onion to the pan you cooked the lamb in and cook for a few minutes until slightly browned. Add in the lamb stock and redcurrant jelly and simmer until the mixture is reduced by half (around 5 minutes). It should go slightly sticky! When the potatoes are cooked, mash them well with a knob of two of butter, some cream and milk. Before serving up whisk a knob of butter in to the lamb stock and redcurrant sauce to increase the richness.
Serve with the mash and some veg. Enjoy!
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