Succulent lamb chops are simply sensational grilled with rosemary and served with a tangy fruity sauce and a mountain of swede and leek mash4 lean boneless lamb chops or steaks, trimmed
2tbsp chopped fresh rosemerry or 2tbsp dried rosemerry
Salt and freshly ground black pepper
For the swede, and leek mash
450g swede, peeled and cubed
25g butter 450g leeks, trimmed, washed and sliced
1tbsp sour cream or greek-style natural yogurt
For the Cumberland sauce
Pared or grated zest and juice of 1 orange
Pared or grated zest and juice of 1 lemon
4tbsp redcurrant jelly
4tbsp red wine
2tbsp corn flour
Redcurrant springs, to garnish
Preparation
Step1 to make the swede and leek mash, place the swede in a pan of lightly salted water and bring to the boil. Cook uncovered for 15 to 20 minutes until just tender. Drain well and return to the pan.
Step2 meanwhile, melt the butter in another pan, add the leeks and stir to coat. Cover and cook over a low flame for 5 minutes until tender .
Step3 add the leek to the swede and mash using a potato masher. Stir in the cream or yogurt and season to taste. Set aside and keep warm.
Step4 to make the Cumberland sauce, put the orange and lemon zest and juice into a small pan with the redcurrant jelly. Heat gently to melt the jelly, then bring to the boil and simmer for 2 to 3 minutes until the zest is tender. Blend the wine with corn flour to make a paste. Stir into the sauce. Bring to the boil, stirring, and cook for 1 minute thicken.
Step5 preheat the grill to a medium setting and put the lamb on the grill rack. Mix together the oil, rosemary and seasoning and brush onto the chops. Grill for 3 to4 minutes until golden. Turn over, brush with more of a further 3 to4 minutes until cooked.
Step6 garnish the chops with redcurrants and freshly ground black pepper and serve with the Cumberland sauce and the swede and leek mash.
Serves 4
Preparation time 25 minutes
Cooking time 30 minutes
Fat per serving 25g
Calories per serving 425
