• 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, September 2008

Goes well with


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