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PrintCHUMP CHOPS WITH BLACKCURRANT SAUCE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Dry fry the chops in a large non-stick frying pan until brown and sealed on both sides.
- Add the onion, rosemary, parsley and lemon rind, lightly fry for 2 minutes, then pour in the apple and blackcurrant juice.
- Simmer gently, covered, for 20-25 minutes until the chops are tender.
- Remove the chops from the pan, put on to a warmed serving plate and keep hot.
- Add the blackcurrant jelly and most of the blackcurrants to the pan, then boil the juices to reduce by half.
- Add the soured cream and reheat gently, then pour over the chops. Serve garnished with the remaining blackcurrants.
- Accompany with creamed potatoes and sliced carrots.
- Serve hot straight from the dish.
INGREDIENTS
- 4 lamb chump chops, each weighing about 225 g
- 1 medium onion, skinned and chopped
- 15 ml chopped fresh rosemary
- 15 ml chopped fresh parsley
- Grated rind of 1 lemon
- 300 ml apple and blackcurrant juice
- 15 ml blackcurrant jelly
- 50 grams blackcurrants, stripped
- 30 ml fresh soured cream
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