Lamb In Redcurrant Jelly

• 8 lamb chops
• 1 tablespoon oil
• 1 lemon
• 1 large onion, finely chopped
• 1/2 cup red currant jelly
• 4 teaspoons barbecue sauce
• 4 teaspoons tomato sauce (kechup?)
• 550 ml chicken stock

1. Trim the meat of excess fat.
2. Grate 1 teaspoon of rind from the lemon and squeeze 4 teaspoons of juice.
3. Heat the oil in a large frying pan, and brown the chops well.
4. Place in an oven-proof dish.
5. Add the onion to the frying pan and cook over a medium heat for about 5 minutes or until softened.
6. Add the jelly, rind and juice, stock and sauces.
7. Stir until heated through then pour over the chops.
8. Bake, covered, for 1 hour in an oven set at 325f, turning a couple of times during cooking.
9. Remove the chops, and pour the sauce into a frying pan.
10. Boil rapidly until the sauce has reduced and thickened.
11. Return the chops to the sauce to serve.
12. This goes very well with mashed potatoes and a green vegetable.

chops, oil, lemon, onion, red currant jelly, barbecue sauce, tomato sauce, chicken stock

Taken from www.food.com/recipe/lamb-in-redcurrant-jelly-20006 (may not work)