Marinated Lamb Chops with Red Currant Sauce

Lamb Chops with Red Currant Sauce

8 rib lamb chops
2 tablespoons oil
2 tablespoons soy sauce
1 tablespoon brown sugar
salt and freshly ground pepper
1 teaspoon lemon juice

Sauce:
2 tablespoons oil
1 onion, finely chopped
2 tablespoons sherry
2 tablespoons water
2 tablespoons red currant jelly
1 teaspoon ground coriander
1 tablespoon parsley

Put the chops in a plastic bag with the oil, soy sauce, brown sugar seasoning and lemon juice. Place the bag in a dish and leave them to marinate for several hours in the refrigerator. Turn the bag over a few times to ensure all of the meat makes contact with the marinade.

Preheat the oven to 400°F.

Arrange the chops on a rack in a roasting pan and roast 15 - 20 minutes.

While the chops are roasting, make the sauce. Heat the oil in a pan and cook the onion for 3 minutes. Add the remainder of the marinade from the chops and simmer for a few minutes. Add the sherry, water, red currant jelly, coriander, and seasoning. Simmer for 15 minutes. Thicken the sauce by cooking it down for a few minutes or by mixing 1 tablespoon cornstarch with 1 tablespoon water. Add a little warmed sauce and return to the saucepan. Stir and cook until the sauce is slightly thickened.

Serve the chops with the sauce poured over. It is great over steamed rice.

Serves 4.

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• If you want a bit more color and like the idea of the addition of more fruit to the recipe, add a small drained can of pineapple pieces to the sauce. I personally like it without, but suit your own taste.