Speedy peppered chops

Prep: 10 mins
Cook: 30 mins
Speedy peppered chops

4 lean lamb chops or lamb cutlets

2 tsp whole black peppercorns, crushed

1 tsp dried thyme

Salt

1 tbsp sunflower oil

1 small onion, peeled and finely chopped

1/4 pint of good lamb stock

1 tbsp redcurrant jelly

Knob of unsalted butter

Parmesan mash, to serve

Seasonal vegetables, to serve

Combine the peppercorns and thyme in a small bowl. Move onto a large, shallow dish.

Sprinkle the lamb with salt and pepper. Roll in the peppercorn mix to coat both sides.

Pour the oil into a non-stick frying pan and set over medium heat. Add the cutlets and cook for about 6 to 8 minutes on each side. Move onto a warm dish, cover with foil then set aside, keeping it warm.

Tip the onions into the frying pan and cook for about 3 or 4 minutes, until light gold and tender.

Pour in the lamb stock and the redcurrant jelly. Bring to the boil and reduce by half. This should take about 5 or 6 minutes. Take off the heat then beat in the butter.

Uncover the lamb chops and serve alongside Parmesan mashed potatoes and seasonal vegetables.

Serves
2

Preparation Time
10 minutes

Cooking Time
30 minutes

Main ingredients
Vegetables, Lamb

Recipe Type
Dinner, Easy, Entertaining, Family Dinners, Quick Meals

Level of Difficulty
Easy

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