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1. 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.
2. 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.
3. 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.

Per serving

606 kcalories, protein 34g, carbohydrate 44g, fat 32 g, saturated fat 13g, fibre 5g, salt 0.7 g

Latest comments and suggestions

• Peta

  14 September 2008

  Peta commented on this recipe

  Tried this and liked it but be careful not to buy big lamb chops - totally defeated us ;-)

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• Jan S

  14 September 2008

  Jan S commented on this recipe

  Tried this for a Friday night, end of the week meat treat - it was fantastic, everything roasted really well. Will definitely being cooking this again!

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• sheppy

  17 September 2008

  sheppy commented on this recipe

  That's Sunday sorted - sounds like a quick one! :D

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• TC

  20 September 2008

  TC rated and commented on this recipe

  

  Top notch quick(ish) food. The gravy is beautiful and will be used in more meals than just this.

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• Najarah

  25 September 2008

  Najarah rated and commented on this recipe

  

  Quick & tasty, I added parsnip, lovely, plain gravy as I don't use alcohol. Will experiment with different flavour gravies. But definitely a regular.

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• Beth

  08 October 2008

  Beth rated and commented on this recipe

  

  The gravy is really yum - though I did find the overall dish slightly greasy.

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• Gail

  11 October 2008

  Gail commented on this recipe

  Brill, after busy day, not too much washing up. Didnt have new potatoes, so did chunks of potato. Gravy was lush. Enjoyed by whole family which is a rare.

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• Louise

  13 October 2008

  Louise rated and commented on this recipe

  

  Really good - will make again.

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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

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Difficulty and servings

Serves 2

Preperation and cooking times

Ready in 30 mins

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

Per serving

606 kcalories, protein 34g, carbohydrate 44g, fat 32 g, saturated fat 13g, fibre 5g, salt 0.7 g

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