Ingredients
- 400g new potatoes
- 250g Chantenay carrots, or large carrots cut into big chunks
- 1 tbsp oil, plus a little more for the lamb
- 1 sprig rosemary, leaves chopped
- 100ml red wine
- 100ml lamb stock, (from a cube is fine)
- redcurrant jelly
- 4 lamb chops, or cutlets
- green beans, or other veg, to serve
Method
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Heat oven to 220C/fan 200C/gas 7. Put the potatoes and carrots onto a baking tray, toss with the oil and rosemary, then season well. Roast for 15 mins on the top shelf until the veg is golden and almost tender.
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Meanwhile, make the gravy. Put the wine and stock into a small pan, then boil until reduced by about two-thirds. Stir in the redcurrant jelly, season and keep warm.
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Rub the lamb in a little oil, then season. Tuck the lamb in amongst the veg, then return to the oven for 8-10 mins, turning the lamb halfway through. Serve with the redcurrant gravy and some green veg.