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Rosemary and Cranberry Lamb

Rosemary and Cranberry Lamb

30 mins Cook Time
30 mins Cook Time
  • Fry the lamb chops in oil until cooked. Remove.

  • Fry the carrots and Rosemary for 3 minutes. Add the stock, cranberry sauce and tomato purée and cook for 3 minutes.

  • Blend the cornflour with 2 tbs water. Add to the pan with the lamb and bring to the boil, stirring until thickened.

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