Speedy peppered chops
Prep:
10 mins
Cook:
30 mins
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
