Speedy Peppered Lamb Chops
Ingredients:
- 4 lean lamb chops or cutlets
- 10ml/2tsp whole black peppercorns, crushed
- 5ml/1tsp dried thyme
- Salt
- 15ml/1tbsp sunflower oil
- 1 small onion, peeled and finely chopped
- 150ml/¼pint good, hot lamb stock
- 15ml/1tbsp redcurrant jelly
- Knob of unsalted butter
Serves 2
Difficulty Rating:**
Prep Time: 10 mins
Total Time: 40 mins
Instructions:
In a small bowl mix together the peppercorns and thyme. Transfer to a large, shallow plate.
Place the chops on a chopping board, season with salt and coat on both sides with the peppercorn mix.
Heat the oil in a non-stick frying pan and cook the chops for 6-8 minutes on each side. Transfer to a warm plate, cover and keep warm.
Add the onions to the frying pan and cook for 3-4 minutes, until soft and slightly coloured.
Add the stock and redcurrant jelly, bring to the boil and cook for 5-6 minutes, or until reduced by half. Remove from the heat and whisk in the butter.
Serve the chops with the sauce, Parmesan mash and seasonal vegetables.
Tips:
During the warmer months why not cook the chops on a prepared barbecue for 12-16 minutes, turning occasionally?
Images courtesy of AHDB.