Stranger Foods

Very easy lamb with red wine gravy

Serves 4 | Prep 10 mins | Cook 20 mins

This is a very simple supper that can be knocked together in no time. Cook as many chops us you need-cutlets will take a little less time. The red wine and redcurrant gravy is so easy that you might as well make the whole quantity even if you are serving fewer than four people.

Source: Freeze - Justine Pattison

Ingredients

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Imperial

x0.5

2 tbsp sunflower oil
8 frozen lamb loin chops or cutlets, idealy herb rubbed
100 ml red wine
½ lamb stock cube
150 ml cold water, plus 2 tbsp
1 tbsp redcurrant jelly
1 tbsp cornflour

Instructions

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Heat the oil in a large non-stick frying pan and fry the frozen lamb for on each side ( if thawed), depending on thickness, until hot throughout. Keep the heat to a medium setting so the lamb sizzles without burning. Turn the lamb on to its side to brown the fat and continue cooking for a further until golden.
Remove the lamb to a plate and leave to rest. Spoon the fat out of the pan: discard and return the pan to the heat. Pour the wine into the pan and bring to a simmer. Drop the stock cube into the pan and break it up with a wooden spoon so that it dissolves into the wine: Add the water and redcurrant jelly and return to a simmer. Cook for until the stock cube dissolves and the jelly melts, stirring regularly.
Mix the cornflour with 2 tablespoons of cold water and stir into the sauce. Cook for more, stirring constantly until thickened and glossy. Return the chops to the pan and warm through gently in the sauce until hot throughout.

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