Quick roast lamb

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• 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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• Joeybunions

  21 March 2010

  Joeybunions rated this recipe

  

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• Sarah

  27 September 2010

  Sarah rated and commented on this recipe

  

  Really tasty but didn't know how much redcurrant jelly to use. Any ideas?

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• playtime8978

  30 September 2010

  playtime8978 rated this recipe

  

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• Squiz

  03 October 2010

  Squiz rated and commented on this recipe

  

  chops can never touch the succulence of a small joint - make the extra time. However chops are nice too.

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• Zara

  08 October 2010

  Zara rated and commented on this recipe

  

  This was great. I slightly increased the cooking time by first cooking the potatoes for 15 minutes before adding the carrots and 5 minutes after adding the lamb. I also used garlic infused oil which gave the dish a slightly deeper taste. Gorge, quick and great for something yummy for the family after work.

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• Phil

  30 January 2011

  Phil commented on this recipe

  Does "reduced by about two-thirds" mean you end up with 2/3 or 1/3 the volume ? If the latter, would seem like an awful lot to boil away ? Can anyone confirm Also, how much red currant jelly should you use ?

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• Phil

  30 January 2011

  Phil rated and commented on this recipe

  

  Nothing was cooked properly! Used the exactly the times and temperatures specified. What could be going wrong ?

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• cmotion

  07 February 2011

  cmotion commented on this recipe

  Works like a treat. Quick, easy and tastes great! OH loved it!

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• chloe

  03 January 2012

  chloe rated and commented on this recipe

  

  Tryed this recipe for quickness and took over an hour! and I used smaller carrots, top shelf gas mark 7, the carrots and potatoes were hard!

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• Lisa

  31 January 2012

  Lisa rated and commented on this recipe

  

  I made this with some marinated leg of lamb boned chunks that my butc.er sells. He reckoned they took about 40 mins so I only roasted my veg for about 15 mins before adding the lamb. We all enjoyed this, both adults and children. Everyone thought the carrots tasted good. Gravy was so easy and even though I wasn't sure if the children would find it too winey, they loved it. Served it with runner beans. Without a pudding this can be on the table in under the hour. Result.

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• Beagle

  08 February 2012

  Beagle rated and commented on this recipe

  

  Loved this recipe, tasted great! I did cook my carrots and potato's for longer (10 more mins) as they did seem a little hard still. However lamb cooked quickly, gravy was simple and easy to make, however I would say it just needs to be drizzled over the lamb. All served with cabbage cooked with panchetta - all in all great midweek meal!!!

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• Jo1980

  11 November 2012

  Jo1980 commented on this recipe

  I used tiny carrots and halved baby new potatoes and it still took a good 30 minutes to cook the veg. I would use cut up large potatoes instead of new potatoes next time. Sauce was very nice, I used 3 teaspoons of red current jelly and no salt as I reduced it right down. The lamb released a lot of water after being in the oven for 4 minutes and was stewing instead of going brown, so I heated up a frying pan until really hot and finished it off in the pan for 45 seconds each side. The lamb was still pink in the middle but wasn't very tender and I think it would have been cooked better just in a hot pan rather than the oven.

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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

Preparation 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, sugar 13g, salt 0.7 g

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