Rosemary and Cranberry Lamb

Rosemary and Cranberry Lamb

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

Key Products
Rosemary

Product Information

£ 1.69/unit,18g

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.
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