Dish of the day"Lamb chops in Cumberland sauce"

Succulent lamb chops are simply sensational grilled with rosemary and served with a tangy fruity sauce and a mountain of swede and leek mash

Ingredients
4 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

Today in history

Important
April 24th 1877. Russia attacked on Turkey and Romania.
April 24th 1920, the forces of “Poland” attacked on “Ukraine”.
April 24th 1800, library of “Congress” established.
Birth
April 24th 1660, Ditch artist “Cornels Distrust” born.
April 24th 1970, Australian cricketer “Demon Flemings” born.
April 24th 1971, Sri Lankan cricketer “Kumar Dharma Siena” born.
April 24th 1973, Indian little master “Suchon Ramosh Tendolker” born.
Death
April 24th 1077, the king of Hungry “Gaza 1” died.
April 24th 1185, Japanese king “Unto Kotare” died.
April 24th 1550, Italian poet “Jocko Pianos Are” died.

One thousand years old a grate tree of “CHERY” in the village “Muharoo” of Japan.

One thousand years old a grate tree of “CHERY” in the village “Muharoo” of Japan.
Over three hundred thousand tourists come to see that tree.

Today's menu (Spiced lamb and apricot casserole)

Tender chunks of meat cooked with apricots and honey and seasoned with
A heady array of spices create in Middle Eastern-style dish to savour
Ingredients
675g lean lamb, cut in to bites sized pieces
2 tbsp olive oil
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
Salt and freshly ground black paper
2 red onions, chopped
1 tbsp red wine vinegar
2 garlic cloves, crushed
400g can tomatoes
To tbsp tomato puree
250g ready to eat dried apricots
To tbsp clear honey
2 tbsp chopped fresh mint, to garnish
Freshly prepared couscous, to serve

Method of preparation
Step1 put the lamb in a bow; with the oil, spices, vinegar and garlic. Mix well, cover and leave to stand for 30 minutes.
Step2 transfer the lamb mixture to a large pan and cook, stirring, for 5 minutes to brown the meat all over.
Step3 add enough water to just cover the lamb. Bring to the boil, half cover and simmer very gently for one and half hours until the meat is tender, stirring occasionally and adding a little extra liquid if necessary.
Step4 stir in the tomatoes, tomato puree, dried apricots and honey. Bring back to the boil and simmer, uncovered, for a further 30 minutes, until the sauce has reduced and thickened.
Step5 garnish with the mint and serve with couscous.
Serves 4
Preparation time 10 minutes standing time
Cooking 2 hours
Fat pep serving 25g
Calories per serving 500