Sticky Glazed Lamb Chops with Redcurrant and Rosemary

Name: Sticky Glazed Lamb Chops with Redcurrant and Rosemary
Prep time: 10 min
Cook time: 16 min
Yield: 4
Cuisine: British
Ingredients: 4 lamb loin chops; 4 fresh rosemary sprigs, finely chopped; Large handful fresh thyme leaves, finely chopped; 4 tablespoons redcurrant jelly; 12 small cherry tomatoes on the vine; 2 teaspoons rapeseed or olive oil

These tasty lamb chops are great cooked on the barbecue or in the oven. Loin chops are brushed with a combination of fresh rosemary and thyme leaves and redcurratn jelly and cooked in a foil parcel and served with cherry tomatoes on the vine. Perfect for alfresco entertaining.

prep time
10 mins

cook time
16 minutes

serves
4 people

Energy
289kcal
Fat
16g
Saturates
6.5g
Carbs
18.7g
Sugars
17g
Fibre
2.2g
Protein
16.5g
Salt
0.1g

Ingredients

4 lamb loin chops
4 fresh rosemary sprigs, finely chopped
Large handful fresh thyme leaves, finely chopped
4 tablespoons redcurrant jelly
12 small cherry tomatoes on the vine
2 teaspoons rapeseed or olive oil

Method

In a small bowl, mix together the herbs, redcurrant jelly, oil and seasoning.
Place each chop on a large foil square and brush generously on both sides with the herb mix. Put three tomatoes on top of each chop. Seal the foil to form a parcel.
Cook on a prepared BBQ with a lid for 12–16 minutes. 3-4 minutes before the end of the cooking time, loosely open the parcels and continue to cook under the covered BBQ.
Serve the chops with a green salad and focaccia bread.

Tips:

Alternatively, preheat the oven to 200°C, 180°C Fan, Gas Mark 6. Pop the parcels on a baking sheet and cook for 25–30 minutes. 10 minutes before the end of the cooking time, gently open the parcels and return to the oven for the remainder of the cooking time.