Herby Redcurrant Lamb Chops

• 4 tablespoons red wine vinegar
• 2 tablespoons red currant jelly
• 6 sprigs fresh rosemary
• 2 garlic cloves, thinly sliced
• 4 lamb loin chops, trimmed of fat
• 1 tablespoon olive oil

1. In a shallow, non-metallic dish, mix together the red wine vinegar and redcurrant jelly. Strip the leaves from the rosemary stalks, set a few aside to garnish, and finely chop the remainder.
2. Stir into the redcurrant mixture with the garlic. Add the lamb and turn in the mixture; then allow to marinate for 5-10 minutes.
3. Heat the olive oil in a large frying pan over a medium heat, then add the lamb with its marinade and cook for 15-20 minutes, turning halfway through, until the lamb is done to your liking and the sauce has reduced to a sticky consistency.
4. Serve the lamb with mashed potatoes and steamed snow peas. Garnish with the reserved rosemary.

red wine vinegar, red currant, rosemary, garlic, loin chops, olive oil

Taken from www.food.com/recipe/herby-redcurrant-lamb-chops-412562 (may not work)