Rosemary and Cranberry Lamb
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.