Speedy Peppered Lamb Chops
Lean lamb chops dusted with black pepper and fresh thyme leaves, pan fried with onions, stock and redcurrant jelly. Serve with seasonal veggies and creamy mash.
prep time
10 mins
cook time
30 minutes
serves
2 people
Ingredients
- 4 lean lamb chops or cutlets
- 2 teaspoons whole black peppercorns, crushed
- 1 teaspoon dried thyme
- 1 tablespoon sunflower oil
- 1 small onion, peeled and finely chopped
- 150ml good, hot lamb stock
- 1 tablespoon redcurrant jelly
- Knob of unsalted butter
Method
- In a small bowl mix together the peppercorns and thyme. Transfer to a large, shallow plate.
- Place the chops on a chopping board, season with salt and coat on both sides with the peppercorn mix.
- 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.
- Add the onions to the frying pan and cook for 3-4 minutes, until soft and slightly coloured.
- 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.
- Serve the chops with the sauce, Parmesan mash and seasonal vegetables.
