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  • 400g new potatoes
  • 250g Chantenay carrots
    or large carrots cut into big chunks
  • 1 tbsp oil
    plus a little more for the lamb
  • 1 sprig rosemary
    leaves chopped
  • 100ml red wine
  • 100ml lamb stock
    (from a cube is fine)
  • redcurrant jelly
  • 4 lamb chops
    or cutlets
  • green beans
    or other veg, to serve

Nutrition: per serving

  • kcal606
  • fat32g
  • saturates13g
  • carbs44g
  • sugars13g
  • fibre5g
  • protein34g
  • salt0.7g
    low

Method

  • step 1

    Heat oven to 220C/fan 200C/gas 7. Put the potatoes and carrots onto a baking tray, toss with the oil and rosemary, then season well. Roast for 15 mins on the top shelf until the veg is golden and almost tender.

  • step 2

    Meanwhile, make the gravy. Put the wine and stock into a small pan, then boil until reduced by about two-thirds. Stir in the redcurrant jelly, season and keep warm.

  • step 3

    Rub the lamb in a little oil, then season. Tuck the lamb in amongst the veg, then return to the oven for 8-10 mins, turning the lamb halfway through. Serve with the redcurrant gravy and some green veg.

Recipe from Good Food magazine, September 2008

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Comments, questions and tips (25)

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Overall rating

A star rating of 4.3 out of 5.22 ratings

shotgunsandwiches

question

How much redcurrnt jelly should you use?

goodfoodteam avatar
goodfoodteam

Hi, thanks for spotting this. It should be 1 teaspoon of redcurrant jelly. We'll update the recipe. Best wishes, BBC Good Food Team.

Andrea Holland

This was a great recipe. I used boneless lamb shoulder (about 2cm thick) and roasted sweet potato and parsnip along with carrot and it worked really well. Had to add about 5 mins cooking time for this cut of lamb. For the gravy I had no red wine in the house so substituted balsamic vinegar (diluted)…

rakubis254fitsRV5P

Could be improved with Indian or Middle Eastern spices.

gardener27

I made this today as I couldn't be bothered with a full roast for just my husband and I. It was truly amazing. The gravy is delicious. Will be making this time and time again.

gardener27

A star rating of 5 out of 5.

This recipe is fabulous! Really couldn't be bothered to do a roast dinner today and found this recipe. The gravy is immense. So simple, so great!

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