6 lamb chump chops
1 large onion, skinned and chopped
20 ml chopped fresh rosemary
20 ml chopped fresh parsley
Grated rind of 1 lemon
325 ml apple and blackcurrant juice
20 ml blackcurrant jelly
60 g blackcurrants, stripped
40 ml fresh soured cream
In a large non-stick pan fry the lamb until brown on both sides.
Add the rosemary, lemon rind, parsley and onions, fry for a few minutes.
Pour in the apple and blackcurrant juice; gently simmer until the chops are tender.
Remove the chops but keep warm.
To the juice add the blackcurrant jelly and ¾ of the blackcurrants.
Boil until the juice is reduced by half.
Lower the heat and add the soured cream. Mixing well.
Place the chops onto a serving plate and pour the suace over the chops and sprinkle with the remaining blackcurrants.