Speedy Peppered Lamb Chops

Quick, midweek or weekend one pan dish of peppered lamb chops with a light jus made with stock and redcurrant jelly.

Method

1. In a small bowl mix together the peppercorns and thyme. Transfer to a large, shallow plate.
2. Place the chops on a chopping board, season with salt and coat on both sides with the peppercorn mix.
3. Heat the oil in a non-stick frying pan and cook the chops for 6-8 minutes on each side. Transfer to a warm plate, cover and keep warm.
4. Add the onions to the frying pan and cook for 3-4 minutes, until soft and slightly coloured.
5. Add the stock and redcurrant jelly, bring to the boil and cook for 5-6 minutes, or until reduced by half. Remove from the heat and whisk in the butter.
6. Serve the chops with the sauce, Parmesan mash and seasonal vegetables.

Notes

During the warmer months why not cook the chops on a prepared barbecue for 12-16 minutes, turning occasionally?