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Lamb Chops with Redcurrant Jelly

Serves 2


6 lamb chops

1 clove of garlic, peeled and crushed

1 handful of fresh mint, chopped

2oz potatoes, peeled & cut into chunks

2 large onions, thinly sliced

Salt & pepper

Olive oil

1 tablespoon of redcurrant jelly

a dash of Worcestershire sauce


Add 4 tablespoons of olive oil to a pan and place over a medium heat. Add the onions and cook for 15 minutes, or until golden, caramelised and soft. Half way through add the garlic.

Boil the potatoes for 1–2 minutes, or until tender. Drain. Crush the potatoes lightly using the back of a fork and season with salt and pepper before adding to the onions. Mix through, then cook for 10–15 minutes, or until the edges are just crisp.

Meanwhile heat 1 tablespoon of oil in a frying pan and cook 6 lamb chops for about 4-6 minutes a side, depending on how you like them and on the thickness of the chops.

When you turn over the chops cook for a few more minutes before adding in 1 tablespoon of redcurrant jelly and a dash of Worcestershire sauce. Stir together, letting the jelly melt.

Divide the chops and potatoes between 2 warmed plates, and pour the juices over the chops.


Sprinkle over the chopped mint.

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