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Rosemary and Cranberry Lamb
Cook Time
30 Minutes
Ingredients
8
Servings
4
Rosemary and Cranberry Lamb
Ingredients
8 lamb chops
1 tablespoons oil
175 gram (6 ounce) carrots, cut into matchsticks
1 teaspoon Rosemary
300 millilitre (½ pint) lamb stock
2 tablespoons cranberry sauce
1 teaspoon tomato purée
1 tablespoons cornflour
COOKING INSTRUCTIONS
- 1 Fry the lamb chops in oil until cooked. Remove.
- 2 Fry the carrots and Rosemary for 3 minutes. Add the stock, cranberry sauce and tomato purée and cook for 3 minutes.
- 3 Blend the cornflour with 2 tbs water. Add to the pan with the lamb and bring to the boil, stirring until thickened.