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Rosemary and Cranberry Lamb
Cook Time
30 Minutes
Ingredients
8
Servings
4
Rosemary and Cranberry Lamb
Ingredients
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8 lamb chops
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1 tablespoons oil
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175 gram (6 ounce) carrots, cut into matchsticks
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1 teaspoon Rosemary
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300 millilitre (½ pint) lamb stock
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2 tablespoons cranberry sauce
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1 teaspoon tomato purée
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1 tablespoons cornflour
Key Products
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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