Sticky Glazed Lamb Chops with Redcurrant and Rosemary

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

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

  1. In a small bowl, mix together the herbs, redcurrant jelly, oil and seasoning.
  2. 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.
  3. 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.
  4. 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.