Rosemary & Cranberry Lamb Chop
10 mins
4 SERVINGS
INGREDIENTS
- 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
METHOD
- Fry lamb chops in oil until cooked, then remove.
- Fry carrots and rosemary in another pan for 3 minutes.
- Add the stock, cranberry sauce and tomato puree to the pan. Cook for 3 minutes.
- Blend the cornflour with 2 tablespoons of water. Add it to the pan, together with lamb chops.
- Bring to a boil and stir until thickened.
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