You will need 2/3 lamb chops per person .
Firstly prepare your the sauce by melting 4 tbs of red currant jelly in a small pan over a low heat and add 1 wine glass of port and slowly bring to a gentle simmer , cook for 5 minutes then reduce heat and keep warm to serve with the lamb.
Cook the lamb by brushing the chops with a little oil and grill for 8 minutes turning occasionally .
The chops should be well browned on the outside and slightly pink inside .
Serve hot with the sauce .
Serve with a cauliflower or potato mash .
Firstly prepare your the sauce by melting 4 tbs of red currant jelly in a small pan over a low heat and add 1 wine glass of port and slowly bring to a gentle simmer , cook for 5 minutes then reduce heat and keep warm to serve with the lamb.
Cook the lamb by brushing the chops with a little oil and grill for 8 minutes turning occasionally .
The chops should be well browned on the outside and slightly pink inside .
Serve hot with the sauce .
Serve with a cauliflower or potato mash .
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