Greek Style Lamb with Redcurrant glaze

by grainnep

I have piles and piles of cook books as well as notebooks filled with written recipes or ones I have cut out from newspapers over the years. I usually write notes in the margins about when I first cooked it, for who and occasionally the date. This means I usually get immersed in my note books on trips down memory lane as I remember what the occasion was and totally forget the time. This lamb recipe has a note in the margin that I first cooked this for my dad and that he loved it. So I can assure you it has been road tested by someone with quite high standards (read fussy) πŸ™‚

Greek Style Lamb with Redcurrant Glaze
Serves 4

8 lamb chops (2 per person, more if you have hungry males!)
few sprigs of fresh rosemary and thyme
2 lemons sliced
2 cloves garlic chopped and mashed

Season the lamb chops and brown well on both sides
Line an oven proof dish with sliced lemons, herbs, and chopped garlic
Lie lamb chops on top and into the oven at 180C until done to choice (about 10 minutes for medium)

Meanwhile make redcurrant glaze
150ml red wine
125gr red currant jelly
2 tbsp white wine vinegar
150 ml water
2 tsp cornflour

Add everything bar cornflour and water to a pot and heat gently until the jelly has melted and is smooth
Blend the corn flour and water and add to the pot, bring to the boil and stir and simmer until thickened

Serve the lamb with the redcurrant glaze with tossed salad and some roasted or new potatoes if in season.