Redcurrant jelly forms part of the sweet, finger-licking lamb marinade which will have everyone asking for more.
Ingredients
- 1 cup (340g jar) redcurrant jelly
- 1/3 cup Massel chicken style liquid stock
- 2 tablespoons rosemary leaves
- 8 lamb loin chops
- 500g kipfler potatoes
- olive oil cooking spray
- steamed snow peas, to serve
Method
- Step 1Combine redcurrant jelly, stock, rosemary and salt and pepper in a large, shallow ceramic dish. Add lamb and turn to coat. Cover and refrigerate for at least 2 hours, or overnight if time permits.
- Step 2Preheat oven to 200°C. Scrub potatoes clean. Cut in half lengthways and place on a tray. Spray with oil. Season with salt. Place potatoes on top shelf of oven. Roast for 30 to 35 minutes or until golden and tender.
- Step 3Preheat a barbecue plate on high heat until hot. Reduce heat to medium. Remove lamb from marinade. Reserve marinade. Barbecue lamb for 2 to 3 minutes each side for medium or until cooked to your liking.
- Step 4Pour marinade into a small saucepan over medium heat. Cook for 2 minutes or until mixture comes to the boil. Reduce heat to medium. Simmer for 2 minutes. Place chops on plates. Spoon over sauce. Serve with potatoes and snow peas.
- Egg free
- Fish free
- Gluten free
- Lactose free
- Milk free
- Peanut free
- Sesame free
- Shellfish free
- Tree nut free
- Wheat free
Nutrition
2501 kj
Energy
23g
Fat Total
10g
Saturated Fat
32g
Protein
159.77mg
Sodium
48g
Carbs (sugar)
65g
Carbs (total)
All nutrition values are per serve
- Author: Dixie Elliott
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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