Rosemary & Cranberry Lamb Chop

cooking-time10 mins cooking-servings4 SERVINGS


  • 8 lamb chops
  • 1 tbsp oil
  • 175g carrots, cut into matchsticks
  • 1 tsp rosemary
  • 300ml lamb stock
  • 2 tbsp cranberry sauce
  • 1 tsp tomato puree
  • 1 tbsp cornflour


  1. Fry lamb chops in oil until cooked, then remove.
  2. Fry carrots and rosemary in another pan for 3 minutes.
  3. Add the stock, cranberry sauce and tomato puree to the pan. Cook for 3 minutes.
  4. Blend the cornflour with 2 tablespoons of water. Add it to the pan, together with lamb chops.
  5. Bring to a boil and stir until thickened.

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