Rosemary and Cranberry Lamb
Rosemary and Cranberry Lamb
Ingredients
Preparation
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.