Minty Lamb & Redcurrent Chops

Minty Lamb & Redcurrent Chops

Minty Lamb & Redcurrent Chops

Ingredients
10
Servings
4
Minty Lamb & Redcurrent Chops
Ingredients
  • 75 gram (3 ounce) redcurrant jelly

  • 225 gram (8 ounce) button mushrooms

  • 8 lamb chump chops

  • 3 tablespoons oil

  • 225 gram (8 ounce) onion, sliced

  • 25 gram (1 ounce) plain flour

  • 450 millilitre (3/4 pint) stock

  • 2 teaspoon Lamb Seasoning

  • 2 teaspoon Mint Herb

  • 1/4 teaspoon Ground Black Pepper

Key Products
Lamb Seasoning

Product Information

£ 2.28/unit,38g
Mint Herb

Product Information

£ 1.69/unit,9g
Ground Black Pepper

Product Information

£ 2.20/unit,33g

Instructions

  • 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
  • 2 Fry the lamb chops in 1 tbs oil until brown on all sides. Transfer to a casserole dish. Fry onion in 2 tbs oil until soft and just beginning to colour. Stir in the flour. Blend in stock followed by all remaining ingredients except mushrooms. Bring to boil. Pour over chops.
  • 3 Cover and cook in oven for approximately 1½ hours or until meat is tender. Add the mushrooms 30 minutes before the end of the cooking time.
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