Plump lamb chops served with a fruity sauce flavoured with spicy cumin, coriander and paprika.

Ingredients

• 2 tsp Schwartz Cumin Ground
• 2 tsp Schwartz Coriander Ground
• 2 tsp Schwartz Cinnamon Ground
• 2 tsp Schwartz Paprika
• 2 tsp Schwartz Ground Black Pepper
• 200ml (7fl oz) red wine
• 50g (2oz) sugar
• 200g (7oz) redcurrants
• 8 x 100g (4oz) lamb chump chops, trimmed

Method

STEP 1Mix the spices together and place half the mixture in a saucepan with the wine and sugar. Rinse the redcurrants, reserving a few sprigs for garnish, and add the rest to the saucepan. Bring the mixture to the boil and simmer for 15 minutes.

STEP 2Rub the reserved spices over the lamb chump chops, season well with salt and grill them for 6 minutes, turning once. Serve the lamb with French beans, buttered new potatoes, tossed with chives, and the reserved redcurrants.

STEP 3Pour over the redcurrent sauce or serve separately.

Enter a review

Recipe Comments

Sign In/ Join Cooking Club to leave a comment

This recipe uses

Cumin Ground

Coriander Ground

Cinnamon Ground

Paprika

Ground Black Pepper