Rosemary and Cranberry Lamb

Preparation

• 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.