I remember cooking a dish similar to this back when I lived in the UK, but I haven't cooked it for years. I am not sure what really prompted it but this week I just needed to actually find a recipe and cook it! This recipe seems to be the closest to what I remember!
Of course, I had an issue when I actually cooked it and realised that I didn't have as much red wine left over as I thought I did but I wasn't opening a whole new bottle just for this little bit. Next time I will check or open a new bottle and just drink the rest! Something like that anyway.
I was a bit surprised that there wasn't really any recipe like this in any of the places that I look for recipes. I have a feeling that this means that it is a bit old fashioned or something. Oh well. It actually ended up being different from what I remember but I am pretty sure that we are going to be having this one again as the little chef was very happy with the sauce (to the point that he wanted to drink some of it in a cup) which was much more like a gravy than I remember having before!
I served it up with scalloped potatoes (which took forever to cook) and steamed broccoli!
4 lamb chops
2 garlic cloves
3 sprigs of fresh rosemary
1 tablespoon olive oil
1 tablespoon plain flour
150 mls red wine
200 mls vegetable stock
1 teaspoon blackcurrant jam or plum jam
salt and pepper
Using a sharp knife, trim off any excess fat from chops, cut garlic in half and rub over both sides of the chops. Chop rosemary and sprinkle half over chops and season with salt and pepper.
Heat olive oil in a heavy based fry pan, add garlic and a little rosemary, add chops and cook for 5 to 6 minutes on each side or until cooked through, remove from pan and rest.
Add flour to pan juices and cook (stirring) for 30 seconds, gradually add wine and stock and then jam. Bring to boil, add chops to gravy and add stock from cooked lamb chops that were resting stirring frequently until slightly thickened.
To serve place chops on plate, then the sauce over the chops.
Goes well with mashed potato and fresh peas cooked with a little sugar and 2 sprigs of fresh mint.
Recipe found at abc.net.au
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