Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 cup (340g jar) redcurrant jelly

  3. 1/3 cup chicken stock

  4. 2 tablespoons rosemary leaves

  5. 8 lamb loin chops

  6. 500g kipfler potatoes

  7. olive oil cooking spray

  8. steamed snow peas, to serve

Instructions Jump to Ingredients ↑

  1. Combine redcurrant jelly, stock, rosemary and salt and pepper in a large, shallow ceramic dish. Add lamb and turn to coat. Cover and refrigerate for at least 2 hours, or overnight if time permits.

  2. Preheat oven to 200°C. Scrub potatoes clean. Cut in half lengthways and place on a tray. Spray with oil. Season with salt. Place potatoes on top shelf of oven. Roast for 30 to 35 minutes or until golden and tender.

  3. Preheat a barbecue plate on high heat until hot. Reduce heat to medium. Remove lamb from marinade. Reserve marinade. Barbecue lamb for 2 to 3 minutes each side for medium or until cooked to your liking.

  4. Pour marinade into a small saucepan over medium heat. Cook for 2 minutes or until mixture comes to the boil. Reduce heat to medium. Simmer for 2 minutes. Place chops on plates. Spoon over sauce. Serve with potatoes and snow peas.


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