- 400g new potatoes
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 250g Chantenay carrots, or large carrots cut into big chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 tbsp oil, plus a little more for the lamb
- 1 sprig rosemary, leaves chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 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
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.
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.
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.