Marinated Lamb Chops

• 340 grams Red currant jelly
• 1/3 cup Chicken stock
• 2 tbsp Rosemary leaves
• 8 Lamb loin chops
• 1 Salt & pepper to serve

1. Lay chops down flat, side by side a a medium size square casserole dish.
2. Mix other ingredient and pour over chops.
3. Coat well, both sides and place in the fridge to marinate over night (or a least 2 hours).
4. BBQ or pan fry chops over medium heat, reserving marinade liquid.
5. Cook to liking- remove, cover and allow to rest.
6. Now add liquid to pan, bring to boil and stir occasionally until sauce has slightly reduced.
7. Serve with salad and baked spuds.
8. Quite a sweet marinade, probably nice with chicken or pork.
9. But I have to say, next time I think I'll use the same flavours- but assemble it differently.
10. Use the same marinade with a fillet of lamb.
11. Incorporate the crunchy thyme potatoes, blanched beans, semi roasted tomatoes, shaved Spanish onion, slices of sweet lamb fillet, zesty gremolata into a delicious warm salad.
12. Anyway- it's fun playing around with different flavours.

red currant, chicken stock, rosemary, loin chops, salt

Taken from cookpad.com/us/recipes/482743-marinated-lamb-chops (may not work)