Preheat the oven to 180C/350F/gas 4
8 lamb chops
2 cloves garlic
3 sprigs Rosemary
Salt and freshly ground pepper
2 tbsp olive oil
1 dessertspoon plain flour
150ml red wine
1 tsp redcurrant jelly
150ml lamb or vegetable stock
Fry the lamb chops in 1 tbsp olive oil, for 1 minute each side to seal. Set them aside in an ovenproof dish.
Add the remaining olive oil to the pan and add the garlic and Rosemary. Cook gently for 1 minute. Sprinkle over the flour and cook for a further minute.
Add the red wine, any juices from the chops and stock and simmer to reduce the sauce by half.
Season to taste with salt and freshly ground black pepper and add the redcurrant jelly
Pour the sauce over the chops and roast in the oven for 15-20 minutes.
Serve with mashed potatoes and spring greens.