Lamb Chops with Rosemary

• Serves: 4

strong>Ingredients
4 potatoes
1 cups peas
8 lamb chops
4 teaspoons crushed garlic
Rosemary
Salt
Pepper
1 tablespoon olive oil
1 tablespoon plain flour
150ml beef stock
200ml vegetable stock
2 teaspoon redcurrant jam

Method
Peel and chop potatoes.
Boil until soft.
Mash and put aside.
Cook peas to liking.
Place an equal amount of garlic on one side of the chops.
Sprinkle with rosemary and season with salt and pepper.
Heat 1 tablespoon olive oil in a saucepan.
Seal the chops.
Place in an oven proof dish on 180 degrees for 15 minutes.
Blend the flour into the pan juices and cook for 30 seconds gradually blend in the stock and jam.
Bring to the boil and stir until slightly thickened.
Serve chops with the sauce, mashed potatoes and peas.